This was among the most popular dishes served in the old-style Chinese restaurants. Its appeal was so great that even non-Chinese eating places featured it on their menus. I recall its being on the school cafeteria menu as well.
It is one of the few dishes that at once appealed to the Western taste and yet followed the Cantonese Chinese preference for simple, clear, balanced dishes. The savoury green pepper pairs nicely with the hearty flavour of beef. A touch of oyster sauce, some onion slices, a clove or two of garlic, with rice on the side, and you had a delicious, well-balanced, complete meal. It was and is a very Chinese dish, except that in the West the individual portions are much bigger!
Cut the steak in half lengthways and then into thin slices 5 cm (
Heat a wok or deep pan until it is very hot. Swirl in the groundnut oil and, when it is very hot and smoking, add the beef and stir-fry for 3 minutes.
Remove the beef with a slotted spoon and drain off all except
Reheat the wok and oil, toss in the garlic and onions and stir-fry for 3 minutes. Then toss in the peppers and add the chicken stock,
© 1998 Ken Hom. All rights reserved.