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Peking Beef and Pepper Stir-fry

This quick and easy stir-fry is perfect for today's busy cook and tastes superb.

ingredients

serves 4
350 g (12 oz) rump or sirloin steak, sliced into strips
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) medium sherry
15 ml (1 tbsp) cornflour
5 ml (1 tsp) brown sugar
15 ml (1 tbsp) sunflower oil
15 ml (1 tbsp) sesame oil
1 garlic clove, finely chopped
15 ml (1 tbsp) grated fresh root ginger
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
115 g (4 oz) sugar snap peas
4 spring onions, cut into 5 cm (2 in) lengths
30 ml (2 tbsp) oyster sauce
60 ml (4 tbsp) water
cooked noodles, to serve

method

1. In a bowl, mix together the steak strips, soy sauce, sherry, cornflour and brown sugar. Cover and leave to marinate for 30 minutes.

2. Heat the sunflower and sesame oils in a preheated wok or large frying pan. Add the garlic and ginger and stir-fry for about 30 seconds. Add the peppers, sugar snap peas and spring onions and stir-fry for 3 minutes.

3. Add the beef, together with the marinade juices, to the wok or frying pan and stir-fry for a further 3 - 4 minutes.

4. Pour in the oyster sauce and water and stir until the sauce has thickened slightly. Serve immediately with cooked noodles.

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