Beef undercut (julienne) ½ kg
Onion (sliced) 1 unit
Carrots (thinly sliced) ½ cup
Green beans (boiled) ½ cup
Green onion (diagonally sliced) 2 unit
Ginger (sliced) 1 tbs
Shangrila Soy Sauce 2 tbs
Shangrila Vinegar 1 tbs
Shangrila Smoky BBQ Sauce 2 tbs
Sesame seeds 1 tbs
Shangrila Hot Habanero Sauce 2 tbs
Salt ½ tsp
Black pepper (crushed) 1 tsp
Shangrila Thai Sweet Chilli Sauce 2 tbs
Heat oil in a wok, add beef undercut and fry for 5-8 mins. Add in sliced onion and cook for 5 mins. Add all Shangrila sauces and Shangrila seasonings with vegetables, cook on high flame for 2 mins. Lastly, add spring onions, sesame seeds and serve with boiled rice.
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