elaich complained:

> Let's see if I got this right. First, I hot the pan. Then, I soft the
> garlic. Lime press the water, silent the meat cow 30 minutes until
> penetrate flavor. Then I give the sauce the flat stir....
>
> Can anybody translate this into Chinese so I actually have a chance of
> understanding it?

Allow me:

Most of the ingredient list is fine as is; here is an interpretation of some
of the ones which might be more difficult to understand:

"300 gram in side meat cow ,slice"
300 grams (11 ounces) of beef, cut into thin slices


"2 garlic softed"
2 cloves of garlic, crushed


"60 mil sweet hot sauce"
60 ml (1/4 cup) sweet chile sauce


"1 lime press the water"
juice of 1 lime


Directions:
1. Mix together the oyster sauce, garlic, and shallots, then smear over the
sliced meat. Allow to sit for at least 30 minutes so that the flavor
penetrates the meat.

2. Mix all the sauce ingredients together.

3. Heat pan until very hot. Add the meat and cook until done to your liking.
[BOB'S NOTE: If you're using a cast-iron griddle you might be able to do
this all at once, but in a wok or a typical sauté pan you might have more
success cooking the meat in batches, so that it sears rather than steams.]
Remove the cooked meat from the pan.

4. Put the meat into a large salad bowl. Pour the sauce over the top and
stir to mix. Arrange cherry tomatoes [BOB'S NOTE: I'd cut them in half.] and
cucumber slices around the meat; top with mint leaves and coriander
(cilantro) leaves.

Bob

In article >,
"Bob Terwilliger" > wrote:

> 4. Put the meat into a large salad bowl. Pour the sauce over the top and
> stir to mix. Arrange cherry tomatoes [BOB'S NOTE: I'd cut them in half.] and
> cucumber slices around the meat; top with mint leaves and coriander
> (cilantro) leaves.
>
> Bob

I never knew that Cilantro was Coriander leaf.

Thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.