Cut the MEAT to thin slices (1-2 mm thin, but can be large).
Mix the meat with about 1-1,5 teaspoon of starch. Add a little WATER.
Cut the ONION to cubes of about 3x3x3 cm, or to “slices”.
Heat up the wok, add about 4 cl of SUNFLOWER OIL. Heat until it starts to ripple and smoke.
Add the MEAT and roast it until it gets an even, slightly brown color (~2 mins).
Add the SALT and the SOY SAUCE.
Add the ONION. Some water might also be necessary to add. While stirring, fry until the onion becomes crispy (~1-2 mins).
Add some CHINESE SALT.
IT IS READY TO BE SERVED!
TIPS:
This dish can be prepared with beef, chicken or even sheep meat. For the latter, remove all tallow and eventually use dry hot pepper or chilli during the roasting.
Always cut the meat against the grain (except pork).
Choose the shape of the other ingredients (especially the vegetables) in accordance to the shape of the meat (for example if the meat is long, noodle-like, than the other ingredients should be alike. If it is cube-shaped, so should be the vegetables).
The meat can easily dry out if the used starch is not enough or if roasted too long.
The dish can become mushy if too much starch is used.
Instead of onion, red onion can be used which is more “spicier”.
