Leftover Iceberg Lettuce has been sitting in the fridge for a while. I didn’t want to make a salad as it was too cold. I wanted to cook something warm and more comforting. So, I stir-fried it with Beef. When I stir-fry Beef, I often use Oyster Sauce to season it. Iceberg Lettuce retains its crunchiness even after cooked, and it was delicious with Garlic and Oyster Sauce.
2 to 3 Servings
1/2 Iceberg Lettuce *Today it weighed 230g
200g Beef Steak *thinly sliced
1/2 tablespoon Sesame Oil
1 clove Garlic *finely chopped
Salt & White Pepper (OR Ground Chilli)
1 teaspoon Potato Starch *mixed with 1 teaspoon Water
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1/2 to 1 teaspoon Sugar
White Pepper OR Ground Chilli as required
- Cut Lettuce into chunky pieces. Finely chop up Garlic. Thinly slice Beef Steak. Combine all the Sauce ingredients in a small bowl. In a separate small bowl, combine Potato Starch and Water. Prepare everything before you start cooking.
- Heat Sesame Oil in a large frying pan over hight heat, cook Beef and Garlic. Lightly season with Salt & Pepper (OR Ground Chilli).
- Add Lettuce and stir until Lettuce is softened but still crunchy. Add the Sauce and stir to combine. Mix Potato Starch mixture and add to thicken the liquid in the pan. Stir to combine and it is done. Enjoy it immediately with freshly cooked Rice.