My beef and pepper stir fry not only tastes incredible its really easy to make and its completely budget friendly. The whole family will fall in love with this dish so make sure you cook plenty!
This recipe will serve 2 big portions or 4 small portions.
Prep time 10mins
Cooking time 15mins
300g flank steak, sliced in to strips (or anything that's great when cooked quickly)
3tbsp oyster sauce
2 garlic cloves, crushed
1tbsp ginger paste
1tbsp runny honey
1tbsp rice wine vinegar
1tsp sesame oil
1tsp crushed black pepper
2tbsp veg oil
2 bell peppers, cut in to chunks
1medium onion, cut in to wedges
Cooked basmati rice
2 spring onions, finely sliced
In a bowl add the cornflour and season with salt and pepper, about 1/4tsp of each, then add the sliced beef, toss until well coated. Set aside for a few minutes to tenderise.
In a mixing bowl add the following. Oyster sauce, crush garlic, ginger puree, honey, rice wine vinegar, soy, sesame oil and crashed black pepper. Stir well until all the ingredients are combined. Set aside.
Before you start cooking make sure you have all the ingredient prepped as it will take no time to stirfry.
In a large frying pan or wok heat the veg oil on a high heat.
Once the oil is heated add the beef strips, stir fry until they are just cooked. This should take no longer then 3 minutes. Remove and set aside.
Now in the same wok (add a little more oil if the pan is dry) add the chopped pepper and onion and stir fry until slightly softer but still with a nice authentic Chinese crunch, about 4minutes.
Once you're happy with the veggies lower the heat to medium. Re-add the beef back in with any juices that have come out on the plate while its been resting and then pour in your sauce.
The sauce will take no time at all to thicken so keep and eye on it and keep it moving in the pan to ensure it doesn't burn and to make sure all the stir fry ingredients are coated. (Check out my video to see how thick it should be)
Once you're happy with the sauce consistency pour onto a serving plate and sprinkle with sliced spring onions and sesame seeds.
Enjoy over steamed basmati rice.