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INGREDIENTS:
200g beef fillet               
80g celery, diced                        
3 tbsp pine nut               
1 sprig spring onion, sectioned
20g carrot flake               
½ tbsp shallot, diced    

SEASONINGS:
2 tbsp Yeo’s Sambal Oeleck

PREPARATION METHOD:
- In a saucepan, deep fry the beef fillet in hot oil until done, set aside.

- Stir-fry the shallot and Sambal Oeleck until fragrant. Add the beef fillet, celery, spring onion and carrot flake, stir-fry for a while.

- Sprinkle with pine nut and serve hot.

SERVES: 2

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