沙蔥炒吊龍

Rinse the Mongolian onion and cut into segments. Slice the beef and toss with white pepper, light soy sauce, dark soy sauce, oyster sauce and sweet potato starch until coated, then seal with a layer of oil and marinate for 10 minutes.

Slice the garlic, cut the bird's eye chillies into short lengths and lay them on top of the beef.

Heat oil in the wok, add the beef and quickly toss it apart with the spatula — it cooks very fast.

As soon as the beef changes colour, add the Mongolian onion and chicken bouillon, toss for 30 seconds and dish up — a very simple dish.