Pepper Beef Stir Fry

Por Chef Jack Ovens · 30 min

Ingredientes

Modo de preparo

1. Cook the jasmine rice: put the rice, 1 1/2 cups cold water and salt to taste in a saucepan, bring to a boil over high heat, reduce to low, cover and cook for 12 minutes. Turn off the heat, leave the lid off for 6 minutes, then fluff.
2. Season the thinly sliced steak with salt and 1 teaspoon cracked black pepper.
3. Heat 2 tablespoons of the peanut oil in a large pan or wok over high heat. Stir-fry the beef until browned, then remove.
4. Add the remaining 1 tablespoon peanut oil, the onion, red bell pepper and snow peas. Stir-fry until just softened.
5. Add the garlic and ginger and stir-fry briefly until fragrant.
6. Return the beef to the pan. Mix the soy sauce, dark soy sauce, oyster or hoisin sauce, Shaoxing wine, stock or water and corn flour, pour in, and stir until the sauce thickens.
7. Serve over the rice, topped with the coriander and sliced chilli if using.

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