Ingredients

500 g Beef san choy bow
2 tsp chicken stock powder
2 tsp cornflour
1 tbsp oil
2 cloves garlic, crushed
2 tsp grated ginger
225 g can sliced water chestnuts, drained and roughly chopped
2 tbsp Kecap Manis sauce
2 tbsp roughly chopped coriander leaves
2 spring onions, thinly sliced
chilled iceberg lettuce leaves to serve
1 red chillo, thinly sliced

Description

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