Beef with Peppers
Ingredients
- 600 gBeef rump steak (thinly sliced against the grain)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 1 pcOnion (sliced into wedges)
- 2 pcGarlic (minced)
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 1 tspGinger powder
- 3 tbspPeanut oil
- 20 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid overcooking the beef.
