Stir-fried beef strips with capsicum recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

1 cup (200g) jasmine rice, rinsed, drained
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 garlic cloves, crushed
1 tablespoon grated ginger
500g rump or blade steak, cut into thin strips
1 tablespoon vegetable oil
2 large green capsicum, cut into thin strips
1 long red chilli, thinly sliced, to serve (optional)

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Preparation

Bring 2 cups water to boil in a heavy-based saucepan on high heat. Slowly sprinkle in rice, stir once, and cover. Reduce heat to low and cook for 20 minutes without lifting lid until last minute of cooking to check for moisture. Add a little water if necessary.

Meanwhile, combine soy sauce, sherry, garlic and grated ginger in a bowl. Add beef strips, stir and set aside.

Heat oil in a large frying pan or wok on high. Stir-fry beef strips for 4 minutes, until browned. Add capsicum and cook for another 2 minutes, until tender but crisp. Spoon among bowls and sprinkle with chilli, if you like. Serve with steamed rice and a grinding of pepper.

If you enjoyed this Stir-fried beef strips with capsicum recipe then browse more Chinese recipes, Modern Asian recipes, child-friendly recipes, nut-free recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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