Beef and Pepper Stir Fry

One of the many variations of Chinese stir fry, this one I think originating in Beijing.One of the great things with stir fry is it can be made very quickly. In the hawker centres of Singapore, and the street vendors, your order is ready in under 5 minutes. The timing on this is slightly longer purely due to the marinating.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

40 mins

6 servings

350 gsirloin steak or rump steak sliced into strips
1/2 tablespoonsoy sauce
1 tablespoonsesame oil
2 tablespoonsmedium sherry
1 tablespooncornflour
1 teaspoonbrown sugar
1 tablespoonsunflower oil
1 clovegarlic finely chopped
1 tablespoongrated fresh ginger
1red pepper seeded and sliced
1yellow pepper seeded and sliced
115 gsugar snap peas (or green beans)
4spring onions cut into 5 cm pieces
2 tablespoonsChinese oyster sauce

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Steps

40 mins

1

Mix the steak strips, soy sauce, Sherry, cornflour and brown sugar together in a bowl cover and leave to marinate for 30 minutes
2

Heat the oil was in a wok or large frying pan.
3

Add the ginger and garlic and stir fry quickly for about 30 seconds.
4

Add the peppers, sugar snap peas or beans, and spring onions and stir fry over a high heat for about 3 to 4 minutes
5

Add the beef with the marinade juices to the wok and stir fry for a further 4 to 5 minutes
6

Pour in the oyster sauce and four tablespoons of water and stir until the sauce is thickened slightly.
7

Serve immediately with hot noodles