Instructions: Heat a wok or large frying pan for 5 minutes on the floor of the roasting oventhen put it on the boiling plateand add the oil.

Shoot in the onions garlic and galangal root and stir fry quickly until golden brown.

Add the beef a little at a time so that the wok doesnt lose its heat and cook quickly until browned.

Blend the three sauces together with the stock and 1 tsp of sugar then add the chillies.

Pour the mixture into the wok and cook quickly for 12 minutes.

Season with a little more sugar if necessary then serve immediately.

A singapore inspired dish. The galangal root is rather important (its a main ingredient) but you could use ginger root which will result in a milder flavoured dish. This is a dish to cook when the aga is all fired up and you do not have to worry about conserving the stored heat for other dishes.

Serves 4

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