Cut meat into thin slices, pound each slice with back of
a cleaver to tenderize meat (beware not to mince the
Knead meat slice into marinade for 1 min and let stand
for 20 min. (In warm weather place meat and marinade
into freezer bags and let stand in fridge for 45 mins);
Boil peeled potatoes, drain and let cool. Once cooled
cut into wedges and set aside;
Add cornflour to water and stir to make a thick, smooth
Heat butter and oil in a pan.
Place 2 - 3 slices ofbeef at a time, and fry on high
heat for 1 min each side. Remove to a plate.
In the same pan, sauté the onions until soft. Pour in
cornflour mixture and simmer for 2 mins.
Add more water if sauce thickens too much.
Add salt and sugar to taste.
When gravy begins to bubble, add potatoes and peas.
Simmer for 2 mins, then remove from heat.
Arrange meat in centre of plate, with potatoes around
it. Spoon sauce over, sprinkle with onions and peas.
Serve with bread or rice, and with a salad.