Recipe

Stir-fried beef strips with capsicum

Feb 27, 2014 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Stir-fried beef strips with capsicum
  • 1 cup (200g) jasmine rice, rinsed, drained
  • 2 tablespoon light soy sauce
  • 2 tablespoon dry sherry
  • 2 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 500 gram rump or blade steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 2 large green capsicums, cut into thin strips
  • 1 long red chilli, thinly sliced, to serve (optional)

Method

Stir-fried beef strips with capsicum
  • 1
    In a heavy-based saucepan, bring 2 cups water to boil on high heat. Slowly sprinkle in rice, stir once, and cover. Reduce heat to low and cook for 20 minutes without lifting lid until last minute of cooking to check for moisture. Add a little water if necessary.
  • 2
    Meanwhile, combine soy sauce, sherry, garlic and grated ginger in a bowl. Add beef strips, stir and set aside.
  • 3
    In a large frying pan or wok, heat oil on high. Stir-fry beef strips for 4 minutes, until browned. Add capsicum and cook for another 2 minutes, until tender but crisp. Spoon among bowls and sprinkle with chilli, if you like. Serve with steamed rice and a grinding of pepper.

Notes

For stir-fried beef with mushrooms, replace capsicum with 125g sliced mushroom caps. For stir-fried beef with sugar snap or snow peas, replace capsicum with 100g sugar snap or snow peas. Kid-friendly tip: leave out the chilli if cooking for the kids.

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