1. Rinse and cut beef into strips; Add seasonings and stir well; Marinate for 10 minutes.
2. Peel, rinse, and slice taro; Pour 1 cup of stock and add sliced taro to a pot; Bring to the boil; Simmer over a low heat until soft; Remove and mash.
3. Heat a wok with 1t oil over a high heat; Stir-fry sesame till fragrant; Remove.
4. Heat a wok with 2 cups of oil; Bring to the boil and turn to a medium heat; Slowly slide in beef and deep-fry till crispy; Remove and drain.
5. Set aside the oil, leaving 1t oil in the same wok; Heat the wok again; Add 1t salt and return smashed taro to the wok; Stir-fry over a low heat until fragrant; Remove and put in a serving plate.
6. Arrange the beef in the centre of the plate with smashed taro; Sprinkle sesame. Ready to serve.
COOKING TIPS:
1. To prevent the beef strips from sticking together, slowly slide in beef strips each by each.
2. Taro and banana should not be taken at the same time.
3. When handling taro, it is better to wear gloves as taro has saponin which could cause itchy.
