Barbecued Beef Soup

10.5oz. / 300g beef, cut into thin strips

1/2-1 piece sheet jelly, shredded

1 hot red pepper, deseeded, cut into small pieces

Proper quantity of salt and sugar

1 tbsp. barbecue sauce

5 tbsps. vegetable oil

1 tbsp. soy sauce, low sodium

1 tbsp. Shao-Hsing rice wine or dry sherry

1 tbsp. cornstarch, mixed with 2 tbsp. water

1. Soften sheet jelly by soaking in warm water for 20 minutes.

2. Meanwhile, gently combine beef strips with Seasoning A in a bowl, let marinate for 30 minutes.

3. Heat 3 tbsps. vegetable oil in a wok on high heat, add beef when hot, stir-fry until the beef changes colour and is nearly cooked through, about 1-2 minutes, then transfer to a plate for later use (P1).

P1

4. Saute barbecue sauce with 2 tbsps. vegetable oil in the wok, add beef and sheet jelly back into it, then 1-2 cups of water, hot red pepper and proper quantity of salt and sugar, keep stirring until the sauce thickens (P2).

P2

5. Dish out and serve (P3).

P3