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Ingredients
Method
- 1 tbsp light soy sauce
- 2 tbsp dry Sherry
- 2 chopped garlic cloves
- 1 tbsp cracked black peppercorns
- 1 tbsp cornflour
- 500g beef fillet, finely sliced
- 2 tbsp veg oil
- 2 red capsicums, sliced
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 50ml water
- Egg-fried rice, to serve
- Whisk together the light soy, dry sherry, pepper, garlic, and cornflour in a bowl. Stir in the sliced beef and leave to marinate for 30 mins. When ready, heat up a wok, add the veg oil, and stir fry the sliced beef (you can discard the marinade) for 2 mins, or until just browned. Remove the meat from the wok and set aside.
- Add the capsicums to the wok and stir-fry for 2 mins, then pour in the dark soy, oyster sauce, water, and sesame oil. Cook for about a minute, then add the beef and cook for another 2 mins. Serve with egg-fried rice, and enjoy!
20 mins
4 serving
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