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
Instructions
Toss the steak slices with 1 tsp of the black pepper and the salt.
Heat 3 tbsp of the sunflower oil and the 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 cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
Continue Reading in next page
