Beef with Peppers [or Aileen’s Stir Fry]
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Source & History
This recipe is another one from the
Women's Weekly Chinese Cookbook. As described below in notes, I use this as the basis for any stir-fry I do.
Note
- This is the basis for all my stir-fry recipes…cut up any vegetables you have…and whatever meat you want to use…fry the meat with the garlic & five spice powder, add the vegetables and stir fry until tender. Add combined sauce ingredients [usually doubled] and stir until boils & thickens
- This can be served with rice or you can add dried noodles with a little extra liquid or ready-made noodles that you can get from the supermarket to the stir-fry and make it a one-pot dish.
- Author
- Aileen Sorohan
Ingredients
- 500 grams steak
- 100 grams button mushrooms
- 2 onions
- 1 red capsicum
- 1 green capsicum
- 2 tbsp oil
- 1 clove garlic crushed
- 1/4 tsp Chinese five-spice powder
- 1 tsp cornflour
- 1/4 cup water
- 1 cube chicken stock
- 1 tbsp soy sauce
Instructions
- Slice mushrooms. Remove any fat from meat, cut meat into thin slices. Peel onions and cut into eighths, separate layers. Seed and slice capsicums.
- Heat oil in pan, add crushed garlic, five spice powder and meat, sauté until meat is golden brown.
- Add onions, cook further 2min or until onions are tender but still crisp.
- Add mushrooms and capsicums, toss for 2min.
- Add combined cornflour, water, crumbled stock cube and soy sauce, Stir until sauce boils and thickens.