Beef and Pepper Stir-Fry

Nutrition · per serving

Steps

1. 1

   Rinse the rice in a sieve. Put it in a saucepan with the water and salt, bring to the boil, then cook, covered, over very low heat for 12 minutes. Leave to stand, covered, for 5 minutes.

   150 g basmati rice or jasmine rice225 ml water1 pinch salt
2. 2

   Toss the beef with the cornstarch. Whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, chilli flakes and water until smooth.

   300 g beef rump, thinly sliced1 tbsp cornstarch2 tbsp light soy sauce1 tsp dark soy sauce1 tbsp rice vinegar1 tsp sugar½ tsp chilli flakes80 ml water
3. 3

   Heat a wok or large frying pan until very hot. Add the oil and stir-fry the beef in batches for 1–2 minutes, until browned around the edges. Remove from the wok so it stays tender.

   2 tbsp neutral oil300 g beef rump, thinly sliced
4. 4

   Stir-fry the bell pepper in the remaining oil for 2 minutes. Add the spring onions, garlic and ginger, and stir-fry for 30 seconds, until fragrant.

   1 large, about 180 g green bell pepper, cut into strips3 spring onions, sliced into rings2 cloves garlic, finely chopped15 g fresh ginger, finely grated
5. 5

   Return the beef and add the sauce to the wok. Let it bubble vigorously for 1–2 minutes, tossing everything until the sauce thickens to a glossy consistency and the beef is cooked through but still juicy.

6. 6

   Remove the wok from the heat immediately and serve the beef and pepper stir-fry with the rice. Garnish with the green parts of the spring onions, if desired.

Origin & History

Wok dishes featuring beef, bell peppers and aromatic soy sauce are part of the diverse tradition of Chinese home cooking, shaped by the quick, high-heat cooking method of the wok. The combination of garlic, ginger, soy sauce and rice vinegar brings together savoury, sweet and tangy flavours.