Stir-Fried Steak with Green & Red Capsicum

Name: Stir-Fried Steak with Green & Red Capsicum
Cuisine: China
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon light soy sauce; ½ egg white; freshly ground white pepper; ½ teaspoon sugar; 1 teaspoon Chinkiang vinegar; 1 tablespoon kecap manis; 1 tablespoon shaoxing; ½ green capsicum (pepper), cut into large dice; ½ red capsicum (pepper), cut into large dice; 1 clove garlic, finely chopped; 1 small onion, finely sliced; 3 tablespoons vegetable oil; 300 g (10½ oz) beef sirloin, cut into thin slices

Preparation info

Difficulty
Easy

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.

Ingredients

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

Asia
China
Main course

Method

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