Stir-Fried Steak with Green & Red Capsicum

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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
  • 1 small onion, finely sliced
  • 1 clove garlic, finely chopped
  • ½ red capsicum (pepper), cut into large dice
  • ½ green capsicum (pepper), cut into large dice
  • 1 tablespoon shaoxing
  • 1 tablespoon kecap manis
  • 1 teaspoon Chinkiang vinegar
  • ½ teaspoon sugar
  • freshly ground white pepper


  • ½ egg white
  • 1 tablespoon light soy sauce
  • 1 tablespoon 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 and add the kecap manis, vinegar and sugar. Bring the sauce to the boil, return the beef to the wok and continue to stir-fry until the sauce has thickened and the beef is medium-rare. Sprinkle with white pepper to serve.