Vietnamese Beef Stir-Fry With Lychees - cooking recipe

Ingredients

1/3 lb beef
10 lychees
2 2/3 ounces pickled ginger, shoots sliced thinly
1 red chili, cut into pieces
1 green pepper, cut into pieces
2 green onions, sectioned
1 teaspoon minced garlic
1 teaspoon red wine (optional)
3 cups cooked jasmine rice or 3 cups basmati rice
Marinade
3/4 tablespoon light soy sauce
1/3 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons oil
1 tablespoon water
Thickening
1 dash of sesame oil and pepper
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon tomato sauce
1/2 teaspoon cornstarch
3 tablespoons water

Preparation

Skin and remove cores from lychees.
Slice beef thinly. Prepare marinade and marinate beef for half an hour.
Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
Sizzle 1 tsp of wine.
Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
Pour in thickening.
Serve over rice.