Recipe Ingredient
- 500g Australian beef, tenderloin, sliced
- 20g red capsicum, cut into wedges
- 20g green or yellow capsicum, cut into wedges
- ½ cup corn flour
- Marinade:
- 1 tbsp oyster sauce
- ½ tbsp light soy sauce
- Dash of pepper
- 1 onion, quartered
- 1 tbsp young ginger, sliced thinly
- ½ tsp chopped garlic
- 2 stalks spring onion, cut into 4cm lengths
- 2-3 tbsp oil
- Sauce:
- 1 tbsp oyster sauce
- 2 tbsp black pepper sauce
- ½ tsp sugar or to taste
- ½ tbsp water
Instructions
- Marinate beef with marinade for several hours or preferably overnight. Toss marinated beef in corn flour and shallow fry in hot oil over high heat.
- When the beef strips are just tender and browned, remove from the saucepan and leave aside.
- Heat a wok with one to two tablespoons oil and fry ginger and garlic until fragrant. Add in sauce ingredients and bring to a boil. Stir in the capsicum and spring onion. Add the beef strips and toss briefly to mix. Remove and serve immediately.
