Ingredients

The following ingredients have 4 Servings
  • 450 g (1lb) thin steak (, sliced thinly, against the grain (I use sirloin))
  • 2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 4 tbsp sunflower oil
  • 1 tsp sesame oil
  • 2 medium sized onions (peeled and chopped into thick slices)
  • 1 green bell pepper (deseeded and sliced)
  • 1 red bell pepper (deseeded and sliced)
  • 2 tbsp cornflour ((cornstarch))
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster Sauce
  • 1 tbsp Chinese rice wine ((or replace with dry sherry))
  • 120 ml (1/2 cup) beef stock
  • 2 cloves garlic (peeled and minced)
  • 1 tsp minced ginger
  • Boiled rice

Instruction

  • Toss the steak slices with 1 tsp of the black pepper and the 1/4 tsp of salt.
  • Heat 3tbsp of the sunflower oil and the 1 tsp of sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.
  • Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.
  • Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
  • Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers.
  • Stir fry the vegetables for 3-4 minutes until starting to soften.
  • Whilst the vegetables are cooking, take a small jug and add the 2 tbsp of cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120ml (1/2 cup) beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
  • Coming back to the wok, add in the 2 minced cloves of garlic and the 1 tsp of minced ginger to the vegetables. Cook for 1 minute, stirring often.
  • Add in the sauce we mixed in the jug to to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
  • Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
  • Serve the black pepper beef over boiled rice.