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Neil Perry

Stir-Fried Pepper Beef


Serves 4

Ingredients

  • Vegetable oil, for frying
  • 500g beef fillet, in 1cm thick slices
  • 1 green capsicum, roughly diced
  • 1 red capsicum, roughly diced
  • 1 small spanish onion, roughly diced
  • 100g chinese mustard greens, sliced
  • 6 cloves garlic, finely chopped
  • 1 small knob ginger, finely chopped
  • 50g palm sugar
  • 1½ tablespoons freshly ground black pepper
  • Splash shaoxing wine (or dry sherry)
  • Splash light soy
  • 1 tablespoon oyster sauce
  • Splash chicken stock

Method

  1. Heat a little vegetable oil in a wok until just smoking.
  2. Add the beef and stir-fry quickly to seal.
  3. Add the capsicums and onions and toss, then add the garlic and ginger and toss again.
  4. Add the palm sugar and pepper, stir to melt, then add the shaoxing wine and deglaze the wok.
  5. When most of the liquid has evaporated, add the soy, oyster sauce and chicken stock.
  6. Check the seasoning and serve straight away.
No Rating

Notes & Tips

Serve with steamed jasmine rice.

Recipe Rating

3

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