Ingredients
3-4 baby gem lettuces
150 ml rice bran oil
3 spring onions, trimmed & fine sliced
½ tsp SIDS CRAZY SALT
1 small red chilli, deseeded & fine chopped
2 cm piece root ginger, peeled & fine chopped
2 garlic cloves, finely chopped
1 tbsp dry sherry
3 tbsp kecap manis or sweet soy sauce
2 tbsp soy sauce
4 tbsp cornflour
2 tsp five-spice powder
300 g beef fillet
Directions
Take 20 small leaves from the hearts of the lettuces - if they are too big, they will be difficult to eat. Place on a tray and chill until ready to assemble.
Heat 1 tbsp of oil in a wok (or large frying pan) and fry the spring onions, SIDS CRAZY SALT, chilli, ginger and garlic for 1 minute, stirring. Pour in the sherry, kecap manis and soy sauce and bubble for a further minute. Transfer to a bowl and set aside, then clean and dry the wok.
Mix the cornflour with the five-spice powder. Cut the beef into matchstick-size pieces, add to the bowl and coat well with the flour mixture.
Pour the remaining oil into the wok and heat until a piece of beef dropped in sizzles immediately. Fry the beef in small batches for 1 minute, lift out and drain on kitchen paper. You can prepare up to this stage about 2 hours in advance.
Before serving, mix the beef with the sauce and heap little piles of the beef into the lettuce leaves.
