Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish
Prep:10 mins
Serves 4
450g lean beef steak1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry Sherry2 tsp cornflour3 tbsp groundnut oil1 red pepper, cut into chunky dice1 green pepper, cut into chunky dice3 tbsp oyster sauce2 spring onions, finely shredded, to garnish
STEP 1Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.STEP 2Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.STEP 3Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.
