Beef with Peppers

Thinly sliced beef seared at high heat, remaining tender and juicy, coated in a glossy brown sauce. Peppers provide a crunch and a hint of bitterness that balances the umami of the sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 465
• Protein: 34 g
• Carbs: 14 g
• Fat: 25 g

Ingredients

• 600 g Beef rump steak ( thinly sliced against the grain )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 1 piece Onion ( sliced into wedges )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Beef preparation

   Slice the beef rumsteak into thin 3mm strips, strictly against the grain so it isn't chewy. In a bowl, mix the meat with 1 tbsp soy sauce, 1 tbsp rice wine, and cornstarch. This 'velveting' technique protects the meat from high heat.

2. Vegetable cutting

   Seed the red and green peppers, then cut them into wide strips. Slice the onion into wedges, finely mince the garlic and grate the fresh ginger. Vegetables should be uniform in size for even cooking.

3. Searing the meat

   Heat the peanut oil in a wok or large skillet until smoking. Sear the beef in small batches to maintain the temperature. Once the meat is browned but still pink inside, remove and set aside.

4. Stir-frying vegetables and finishing

   In the same pan, toss in the peppers and onion. Stir-fry for 2 minutes: they should remain firm and glossy. Add the garlic, fresh ginger, and ginger powder. Return the meat to the pan, pour in the remaining soy sauce, rice wine, and oyster sauce. Let reduce for a few seconds until the sauce coats the spoon.

Chef's tips

• Temperature is key: if your pan isn't smoking before adding the meat, it will boil instead of searing.
• Do not add salt; the soy and oyster sauces provide all the necessary seasoning.
• If the sauce is too thick, loosen it with a tablespoon of water.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid overcooking the beef.