Ingredients:

500g Beef (fillet/topside)
1 egg white
1/2tsp baking soda
3 tsp cornstarch (for marinade)
2c chicken stock
1/3c light soya sauce
1 tsp shreaded fresh ginge
20 green chili with seeds removed
1/2c carrot slices
6 green spring onions sliced
3 tsp cornstarch (for thickening)
1/2c oil
1/2 tsp mono sodium glutamate

Preparation:

1.The night before cooking, remove fat from beef, freeze for 2 hours (to make it hard) and using a sharp knife slice against the grain into 1 to 2mm thick slices.
2. Place the beef slices in a bowl. Mix together the egg white, 1/2c water, baking soda and cornstarch for the marinade, pour this over beef and mix. Cover and leave overnight in fridge. The soda tenderizer the beef.
3. Pour the oil into a wok or large Karahi and heat until it smokes. Add 1/4 pf the beef, and quickly stir fry for a few minutes. Remove and continue this till all beef is fried.
4.Reheat the Karahi until the remaining oil starts to smoke again. Add the ginger , chillies, onion and carrots and stir fry for few minutes. Add the soya sauce, chicken stock and the beef and cook for 3 minutes.
5.Mix cornstarch for thickening with 1/2c water.
6. Add enough cornstarch to the Karahi with stirring to thicken the gravy. Add the mono sodium glutamate and stir.
7. Remove from heat and serve with rice.

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