Online Recipe Book

Steak and Pepper Supper

Source
1001 Recipes for Pan or Wok card box
Yield
2 servings
Prep info
10 min prep + 30 min marinade & prep + 10 min cook
Prep time
20 minutes
Cook time
30 minutes
Time required
50 minutes
Oven preheat
N/A
Type
Mains - Beef
Status
Favourite
Tags

Ingredients

  • 1 t minced garlic
  • 10 g ginger (peel and mince)
  • 2 T light soy sauce
  • 1 T Worcestershire sauce
  • 1 T red wine vinegar
  • 1 T lime juice
  • 1/4 t ground black pepper
  • 225 g beef (a lean cut, I use sandwich steak, cut into even-size strips)
  • 1/2 green bell pepper (cut into bite-sized pieces)
  • 1/2 red bell pepper (cut into bite-sized pieces)
  • 1/2 yellow bell pepper (cut into bite-sized pieces)
  • 1 sliced celery stalks
  • 2 sliced green onions
  • 1 T vegetable oil
  • 1 t sesame oil

Method

Peel the garlic and the ginger.  Crush the garlic and grate the ginger finely.  Put the garlic and ginger in a shallow dish with the soy sauce, Worchestershire sauce, vinegar, lime juice, and black pepper.  Cut the beef fillet across the grain into even-sized strips.  Add the beef to the marinade mixture and stir well.  Cover with cling film and leave to marinate in the fridge for 30 minutes.

While waiting, wash and halve the peppers.  De-seed and slice.  Trim and slice the celery and green onions.  Bring a pot of water to a boil.

When the beef is done marinating, remove the beef from the marinade.  Reserve the marinade. 

Start the rice boiling.  Heat the vegetable oil in a large frying pan.  Add the beef.  Stir-fry for 3-4 minutes, or until browned.  Remove the beef and set aside.

Add the peppers, celery, and green onions to the pan.  Stir-fry over a high heat for 1 minutes. 

Return the beef and the marinade to the pan.  Boil for 2 minutes.  Sprinkle over the sesame oil and cook for a further minute.  Serve immediately over cooked rice.

Notes

SJ Note 4 Oct 2010: We've had this over and over again, it's quite tasty, but do be careful about overcooking the vegetables.  The original called for 4 minutes instead of the 1 minute, but by the time the marinade is boiled (do leave it boiling for 3 minutes in total, it's a safety issue with the raw beef having been in it), the vegetables are limp and unappealing if you've cooked them that much at first.  So even though they'll still seem raw after only a minute, just trust me on this and carry on.

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