Asian Beef, Red Pepper & Pak Choi

RatingDifficultyBeginner

I adore Asian food, but I'm a British woman who has ZERO first-hand knowledge of Asian cooking... I don't for a second pretend that this is authentic Asian cuisine, but it's bloody tasty all the same...



Yields4 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

 450 g Lean Beef Steak
 2 tsp Cornfour
 1 Red Pepper - deseeded and diced
 3 tbsp Dark Soy Sauce
 2 tsp Sesame Oil
 1 tbsp Rice Wine
 3 tbsp Groundnut Oil
 5 tbsp Oyster Sauce
 2 Spring Onions - finely sliced
 2 Pak Choi - thinly sliced

1

Cut the beef into slices - cut against the grain of the meat to make it super tender.
In a bowl mix the sesame oil, soy sauce, rice wine and cornflour. Toss the beef and fully coat with the ingredients. Leave to marinate for 30 minutes in the fridge.

2

Once marinated, heat the Groundnut Oil until it's bubbling - PLEASE be super careful - having the oil bubbling and smoking means the beef remains tender, but it also means it resembles molten lava!!!

3

Using tongs, transfer the beef from the bowl to the pan. CAREFULLY! Continually toss in the pan for 5 minutes. If it's really spitting, turn the pan down, it's not worth burning yourself!?
Drain the oil and keep the meat in a separate bowl.

4

Add the diced peppers and the pak choi to the wok, make sure you're constantly tossing them and cook for 5 minutes until softened and starting to blacken at the edges - but don't burn them!

5

Turn the heat down to a simmer. Add the oyster sauce then tip the beef back into the pan. Coat thoroughly in the sauce.
Last-minute, tip in the spring onion, stir and leave to heat through for another 5 minutes. Serve with noodles or rice.




Nutrition Facts

Servings 4


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Ingredients

 450 g Lean Beef Steak
 2 tsp Cornfour
 1 Red Pepper - deseeded and diced
 3 tbsp Dark Soy Sauce
 2 tsp Sesame Oil
 1 tbsp Rice Wine
 3 tbsp Groundnut Oil
 5 tbsp Oyster Sauce
 2 Spring Onions - finely sliced
 2 Pak Choi - thinly sliced

Directions

1

Cut the beef into slices - cut against the grain of the meat to make it super tender.
In a bowl mix the sesame oil, soy sauce, rice wine and cornflour. Toss the beef and fully coat with the ingredients. Leave to marinate for 30 minutes in the fridge.

2

Once marinated, heat the Groundnut Oil until it's bubbling - PLEASE be super careful - having the oil bubbling and smoking means the beef remains tender, but it also means it resembles molten lava!!!

3

Using tongs, transfer the beef from the bowl to the pan. CAREFULLY! Continually toss in the pan for 5 minutes. If it's really spitting, turn the pan down, it's not worth burning yourself!?
Drain the oil and keep the meat in a separate bowl.

4

Add the diced peppers and the pak choi to the wok, make sure you're constantly tossing them and cook for 5 minutes until softened and starting to blacken at the edges - but don't burn them!

5

Turn the heat down to a simmer. Add the oyster sauce then tip the beef back into the pan. Coat thoroughly in the sauce.
Last-minute, tip in the spring onion, stir and leave to heat through for another 5 minutes. Serve with noodles or rice.

Asian Beef, Red Pepper & Pak Choi

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