If the grilling procedure sounds a little too inconvenient, use a flat, nonstick pan to cook the beef instead.
400 grams beef, (use sirloin cut), sliced into 1/2-inch thick pieces
1 teaspoon meat tenderizer
1 tablespoon sate sauce
2 tablespoons liquid seasoning
2 tablespoons brandy
2 tablespoons garlic
3 tablespoons tomato ketchup
1/2 teaspoon ginger powder
1/2 teaspoon barbecue spice powder
1/2 teaspoon curry powder
2 tablespoons sugar
salt, to taste
3 tablespoons sesame oil
1 bunch chinese kangkong
1 teaspoon oyster sauce
1 teaspoon gin
In a bowl, mix the sliced beef with all the marinade ingredients. Keep in the refrigerator and let the flavors develop for at least 30 minutes or preferably overnight.
Grill the beef over hot charcoal or on a hot griller for 3 minutes on each side.
Sauté garlic in 2 tablespoons sesame oil. Add the Chinese kangkong, oyster sauce, and gin.
Slice the beef into bite-size pieces then arrange on top of the kangkong. Drizzle with remaining sesame oil before serving.
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