Fragrant Pepper Steak & Potato Stir-Fry
20 Minutes prep, 10 Minutes cook
Serves 2
Ingredients
400g maris piper potatoes cooked, cooled and sliced into 2cm thick discs
200g thin cut beef steak (such as bavette/flank steak/minute steak)
2 tbsps groundnut oil (or another flavourless oil)
1 onion, cut into wedges
1 green pepper, cut into chunks
1 red pepper, cut into chunks
3cm ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, white parts finely chopped, green parts reserved to garnish
For the steak marinade
1 tsp light soy
1 tsp cornflour
1 tsp shaoxing wine (or dry sherry)
For the pepper sauce
2 tbsps light soy
2 tbsps rice wine (such as shaoxing)
1 tsp ground black pepper
1 tsp sugar
1 tsp cornflour
Method
Mix the meat marinade up in a small bowl. Slice the steak against the grain and at an angle into 1cm thick pieces. Place in a sandwich bag with the meat marinade and set aside while you prepare the rest of the ingredients.
Combine the ginger, garlic and spring onion in a bowl and set aside. Prepare the sauce in a bowl and set aside.
Heat 1 tbsp groundnut oil in a wok or large non-stick saucepan. When it is very hot, add the steak and sizzle for 30 seconds each side. Using tongs, remove the steak from the pan and place to the side on a plate. Then, add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to crisp the other side.
Remove the potatoes from the pan and place to one side. Add more oil before adding the peppers and onion. After about 3 minutes, when the vegetables have softened, remove from the pan and transfer to another plate.
Add the last bit of oil along with the ginger, garlic and spring onion, stir briefly to cook before adding the sauce ingredients (stir before adding so the cornflour is mixed in). As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat. Serve immediately, topped with the green part of the spring onions to garnish.
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