Peking Beef and Pepper Stir-fry

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 12  ounces rump steak or 12  ounces  sirloin steaks, sliced into strips
• 2  tablespoons soy sauce
• 2  tablespoons medium sherry
• 1  tablespoon cornflour
• 1  teaspoon brown sugar
• 1  tablespoon  sunflower oil
• 1  tablespoon  sesame oil
• 1  clove garlic, finely chopped
• 1  tablespoon  grated  fresh gingerroot
• 1  red bell pepper, seeded and sliced
• 1  yellow bell pepper, seeded and sliced
• 4  ounces sugar snap peas
• 4  spring onions, cut into 2 inch lengths
• 4  tablespoons 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.