Peking Beef and Pepper Stir-fry

Submitted by Mrs.Habu

"This is quick and easy. Tastes great with cooked noodles."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 340.19 g rump steak or 340.19 g sirloin steaks, sliced into strips
• 29.58 ml soy sauce
• 29.58 ml medium sherry
• 14.79 ml cornflour
• 4.92 ml brown sugar
• 14.79 ml sunflower oil
• 14.79 ml sesame oil
• 1 clove garlic, finely chopped
• 14.79 ml grated fresh gingerroot
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 113.39 g sugar snap peas
• 4 spring onions, cut into 2 inch lengths
• 59.16 ml water

directions

1. In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
2. Cover and leave for 30 minutes to marinate.
3. Heat sunflower and sesame oils in a preheated wok.
4. Add garlic and ginger root.
5. Stir-fry for 30 seconds.
6. Add the peppers, sugar snap peas and spring onions.
7. Stir-fry for 3 minutes.
8. Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
9. Pour in the water and stir till the sauce has thickened slightly.
10. Serve immediately.