- 450 g lean beef steak
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp Shaoxing rice wine or dry Sherry
- 2 tsp cornflour
- 3 tbsp groundnut oil
- 1 red pepper, cut into chunky dice
- 1 green pepper, cut into chunky dice
- 3 tbsp oyster sauce
- 2 spring onions, carefully shredded, to garnish
- ACTION 1
Cut the beef into pieces 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 red wine or Sherry and cornflour. Leave to marinate for 20 minutes.
- ACTION 2
Heat a wok until it is very hot, then include the groundnut oil. When it is a little smoking cigarettes, include the beef slices and stir-fry for 5 minutes or up until lightly browned. Get rid of the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
- STEP 3
Wipe the wok tidy and reheat it over a high heat. Include the peppers, and cook for 3-4 mins or till softened. Add the oyster sauce and bring it to a simmer. Return the drained pipes beef pieces to the wok and toss them completely with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve right away.
Dish from Great Food publication, February 2015