Australian Beef Stir Fry (Thit Bo Xao)

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This is a basic marinade for meat that my cousin taught me. I call it Australian beef stir fry because she's from Australia but it really is just a simple, basic marinade for beef stir fry.

She used beef flank purchased at Costco, thinly sliced. The first time I sliced this, I accidentally did it WITH the grain which made it extra chewy. Be sure to slice it ACROSS the grain!

It is a great stir fry base with any vegetables. I believe we used a box choy but can be substituted for broccoli or whatever you want.

Sorry there are no good measurements, this is done to taste. We didn't use salt because of the chicken bouillon.

Ingredients:
- beef flank
- maggi sauce (?2 tablespoons)
- garlic powder (?1/2-1 tablespoon)
- oyster sauce (?2-3 tablespoons)
- fish sauce (just a few splashes)
- olive oil (~1-2 tablespoons)
- chicken bouillon (?1 tablespoon)

1. Slice beef flank across the grain.
2. Add oyster sauce, Maggi sauce, garlic powder, fish sauce, olive oil, and chicken bullion to taste.
3. In a large wok or skillet, on medium-high heat add some oil and add meat to stir fry. When almost done, remove from skillet.
4. Add oil and vegetables and cook until soft. I add some oyster sauce for seasoning.
5. When vegetables are almost done, add meat back in and re-season to taste. 

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