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| CHILE PLUM BEEF |
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- Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight. Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef. Return beef to wok with remaning marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.
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