Beef with Black Bean and Chinese Celery | Asian Inspirations

Ingredients

• 500g beef stir-fry or skirt steak (sliced thinly)
• 1 tbsp corn flour
• 1 tbsp rice wine/dry sherry
• 1 tbsp Lee Kum Kee Panda Oyster Sauce
• 1 bunch Chinese celery (washed and cut into 6-7cm pieces)
• 1 medium onion (sliced thinly)
• 4 Jade Phoenix Dried Shiitake Mushrooms (soaked in warm water for 15 mins and sliced thinly)
• 2 tbsp black beans (slightly crushed)
• 1 tbsp Yeo's Light Soy Sauce
• 1 tsp Yeo's Sesame Oil
• 1 tsp Lee Kum Kee Minced Garlic
• 2 tbsp cooking oil