Ingredients
Serves: 4 -5 people
Prep/Cook time: 2 hours, including marinating
- 2 cloves garlic - finely chopped
- 1 tbsp fresh ginger - finely sliced
- 1/2 medium onion - cut into wedges
- 2 red peppers - cut into strips
- 4 scallions - cut into 2-inch pieces
- 4g cracked black pepper - I like to toast my peppercorns before grinding them
- 225g beef strip loin - cut into thin strips
- Vegetable oil for cooking
Marinade:
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1/2 tsp cornflour
- 1 tsp toasted sesame oil
Sauce:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp rice wine vinegar
- 1/2 tsp cornflour
- Small dash of water
To serve:
- Steamed rice
- Sliced scallions
Method
- Pat the beef strips dry with paper and then place the beef strips in a bowl. Add all the marinade ingredients and mix thoroughly. leave in the fridge for two to three hours. Minimum marinade time is 1 hour.
- In another bowl, mix all the sauce ingredients, adding the dash of water last. Set aside until needed.
- Place a wok on high. Heat and add a small dash of vegetable oil. When the oil is hot, add the onions and peppers to the oil and cook until slightly coloured and softened.
- Remove from the wok and drain until needed. Place the wok back on the heat.
- Add a little more vegetable oil to the wok and then fry the marinated beef in batches. Again, remove from the wok and set aside until needed. Place the wok back on the heat once more.
- Add oil to the hot wok. Add the ginger and soften. Add the garlic and black pepper and cook briefly. This is all done very quickly with the wok constantly on the heat.
- Add the vegetables, scallions and beef and fry, constantly stirring, for 1 minute. Finally, add the sauce. Stir a couple of times and once thickened, remove from the heat and serve with steamed rice and sliced scallions.
Tips:
- The beef in this recipe can easily be substituted with chicken, pork or even tofu if you want vegetarian.
- A lot of the ingredients can now be purchased gluten-free, which makes it enjoyable for coeliacs.
- Change up the vegetables to whatever you like, such as tenderstem broccoli or pak choi.
