Beef and capsicum

Try this quick family-friendly beef and capsicum stir-fry from Adam Liaw! Tender strips of flank steak are tossed with crisp and sweet green capsicum and infused with flavour from Shaoxing wine, oyster sauce and elevated with a savoury soy sauce marinade.

• serves

  4

• prep

  15 minutes

• cook

  8 minutes

• difficulty

  Easy

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Ingredients

• 200 g flank or rump steak, thinly sliced
• 3 tbsp vegetable oil
• 1 ½ green capsicums, thinly sliced into strips
• 2 garlic cloves, roughly chopped
• 1 tbsp Shaoxing wine
• 1½ tbsp oyster sauce
• Pinch of sugar
• 2-3 tbsp water or stock (optional)
• 1 tsp corn starch mixed with ¼ cup cold water

For the marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• A pinch of salt
• A pinch of bicarbonate soda (baking soda)
• 1 tsp corn starch    

Instructions

1. In a medium bowl, combine the beef strips with the soy sauce marinade ingredients. Set aside for 10 minutes.
2. Heat a wok over high heat and add the vegetable oil. Add the sliced capsicum and toss for 1-2 minutes, or until slightly softened. Remove from the wok, leaving the oil in base. Add the beef and spread it out in a single layer over the base of the wok. Fry for 3 minutes without stirring, until the beef is well-browned on one side.
3. Add the garlic, toss the beef and fry for a further minute. Return the capsicum to the wok with the Shaoxing wine, oyster sauce and a pinch of sugar. If the wok is too dry, add a few tablespoons of water (or stock), then add as much of the corn starch mixture as you need to produce a silky sauce and serve.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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