Stir-Fried Steak with Green & Red Capsicum

Preparation info
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By Neil Perry

Published 2008

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It’s important to cut the beef fairly thin for this stir-fry, as sirloin isn’t as naturally tender as beef fillet, but it does have a great flavour. The marinating will also help tenderise the beef.


  • 300 g (10½ oz) beef sirloin, cut into thin slices
  • 3 tablespoons vegetable oil</


To make the marinade, mix the egg white, soy sauce and vegetable oil, add the beef, and leave for 30 minutes.

Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the beef until well browned. Remove from the wok and drain on paper towel. Add the onion, garlic and capsicum to the wok and stir-fry until fragrant. Deglaze the wok with the shaoxing a