Indo-Chinese Beef and Pepper Stir-Fry
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Ingredients
- 600 g sirloin steak, thinly sliced
- 2 tbsp cornflour
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 4 spring onions, sliced
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 34.4 g
- Carbohydrate
- 13 g
- of which sugars
- 5.2 g
- Fat
- 25.6 g
- of which saturates
- 7.2 g
- Fibre
- 2.8 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the sliced steak with the cornflour.
- 2
Heat half the vegetable oil in a wok over high heat and stir-fry the steak for 2-3 minutes until just browned, then set aside.
- 3
Heat the remaining oil and stir-fry the garlic and ginger for 30 seconds, then add the peppers and onion and stir-fry for 3-4 minutes.
- 4
Return the steak to the wok, add the soy sauce and toss over high heat for 2 minutes until the sauce clings to everything and the beef is cooked to your liking.
- 5
Scatter with the spring onions and serve with rice.
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