DIFFICULTY

Medium

SERVING

2

INGREDIENTS

350g beef flank or skirt steak, cut into thin strips

1 red onion, cut into thin wedges

1/2 red capsicum, seeded, cut into matchsticks

1/2 tbs vegetable or peanut oil

MARINADE

1 tsp cornflour

1 tsp Chinese rice wine

1 tsp light soy sauce

1 tsp sesame oil

1 cm piece ginger, cut into matchsticks

SAUCE

1/4 cup (60ml) oyster sauce

1 tsp light soy sauce

1 tsp freshly ground black pepper

1/4 tsp caster sugar

Pinch of salt

1 tsp cornflour

1/4 cup (60ml) water

Steamed jasmine rice, to serve

Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve

METHOD

1. To make the marinade, combine the cornflour, rice wine, soy sauce, sesame oil and ginger in a bowl.
2. Add the beef to the marinade and stir to coat. Set aside for 10 mins to develop the flavours.
3. To make the sauce, combine the oyster sauce, soy sauce, pepper, sugar, salt, cornflour and water in another bowl.
4. Heat 2 tbs of the oil in a wok or frying pan over high heat. Add beef and stir-fry for 1 min or until browned. Transfer to a plate.
5. Heat remaining oil in the wok or frying pan. Add onion and capsicum and stir-fry for 1 min.
6. Return the beef to the wok. Stir fry for another 1-2 mins or until cooked through.
7. Add the sauce. Stir-fry until the sauce thickens and the beef and vegetables are well coated.
8. Season with pepper, if desired. Serve immediately with rice and Asian greens.