INGREDIENTS
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
1 tablespoon cornflour
2 tablespoons peanut oil
2 cloves garlic, chopped
2 teaspoons ginger chopped
1 red chilli, deseeded and chopped, optional
200g beef fillet, sliced
1 small onion, sliced
1 red capsicum, sliced
rice to serve
2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
1 tablespoon cornflour
2 tablespoons peanut oil
2 cloves garlic, chopped
2 teaspoons ginger chopped
1 red chilli, deseeded and chopped, optional
200g beef fillet, sliced
1 small onion, sliced
1 red capsicum, sliced
rice to serve
METHOD
Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl. Set aside.
Heat 1 tablespoon of the peanut oil in a wok. Swirl to coat. Add half the beef and stir fry until browned. Remove and set aside. Repeat with the remaining peanut oil and beef and remove and set aside.
Add garlic, ginger and chilli to the wok. Cook for 30 seconds. Add onion and capsicum and stir fry for 1 minute.
Return the beef to the pan along with the combined sauces. Stir to warm through. Serve immediately with rice.
Heat 1 tablespoon of the peanut oil in a wok. Swirl to coat. Add half the beef and stir fry until browned. Remove and set aside. Repeat with the remaining peanut oil and beef and remove and set aside.
Add garlic, ginger and chilli to the wok. Cook for 30 seconds. Add onion and capsicum and stir fry for 1 minute.
Return the beef to the pan along with the combined sauces. Stir to warm through. Serve immediately with rice.
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