Boneless beef 300 gm (thinly sliced)
Onion 1 medium (large cubes)
Ginger garlic paste 1 tsp
Mushrooms 4-5 (sliced)
Baby corns 4 (sliced)
Cabbage 1 cup (sliced)
Green bell pepper 1 cup (cubed)
Soya sauce 2 tsp
Sweet chili sauce 1 tsp
Oyster sauce 1 tsp
Vinegar 1 tsp
Oil 2-3 tsp
Few whole red chilies
Salt and pepper as per taste
Spring onion for garnishing
In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve.
To the same wok, add the remaining oil and saute the garlic, and ginger paste. Add the stir-fry vegetable, baby corn, cabbage, bell pepper, mushrooms, sliced onions .
Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add crushed red pepper flakes and salt if needed.
In a small bowl, whisk the soya sauce, sweet chilli sauce and oyster sauce with 1/8 cup water until combined.
Now add the seasoning mixture to the wok and stir for another 3 minutes. Now add some vinegar and sprinkle some sliced spring onion over it. Serve with boiled white rice.