1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar
Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl
The Good Bit
- Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
- Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
- Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
