Tom Kerridge's black pepper beef stir-fry

Name: Tom Kerridge's black pepper beef stir-fry | Asda Good Living
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1tsp cornflour; 1tsp soy sauce; 1tsp sesame oil; ½tsp black pepper; 300g rump steak, fat trimmed, thinly sliced; 1tsp vegetable oil; 1 red onion, sliced; 2 cloves garlic, sliced; 5cm fresh ginger, cut into matchsticks; 1 red pepper, deseeded and sliced; 1tsp cornflour; 2tbsp oyster sauce; 1tbsp soy sauce; 2tbsp Shaoxing wine, or dry sherry; 250g cooked brown rice; 2 spring onions, green part only, shredded; 1 green pepper, deseeded and sliced

For healthier fast food in a flash, this crunchy stir-fry is made with lean steak and plenty of veg

By Asda Good Living,19th December 2019

(46 votes)

Cook: 15 Mins

Serves: 2

Price: £2.59 per serving

Nutritional Information

Each 566g serving contains

Energy
2156kj
515kcal

26%

Fat
11.3g

Med
16%

Saturates
3.4g

Med
17%

Sugars
12.5g

High
14%

Salt
3.17g

High
53%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
381kj/91kcal

Ingredients

1tsp cornflour

1tsp soy sauce

1tsp sesame oil

½tsp black pepper

300g rump steak, fat trimmed, thinly sliced

1tsp vegetable oil

1 red onion, sliced

2 cloves garlic, sliced

5cm fresh ginger, cut into matchsticks

1 red pepper, deseeded and sliced

1tsp cornflour

2tbsp oyster sauce

1tbsp soy sauce

2tbsp Shaoxing wine, or dry sherry

250g cooked brown rice

2 spring onions, green part only, shredded

1 green pepper, deseeded and sliced

Method

Combine the ingredients for the marinade in a bowl. Add the steak, toss to mix; leave to marinate for 5 mins.

Heat a wok on high. When it starts to smoke, add ½ the oil, then ½ the steak. Fry, stirring quickly, for 1-2 mins to brown, then transfer to a plate. Repeat with the remaining oil and steak.

After the second batch is done, cook the onion in the wok, on high, for 2 mins. Add the garlic and ginger and stir-fry for 1 min, with a little water to prevent sticking. Add the peppers and stir-fry for 2-3 mins.

Mix the cornflour to a paste with 2tbsp water.

Add the oyster and soy sauces, Shaoxing wine (or sherry) and ½tsp black pepper; stir to combine. Return the beef to the wok, along with any juices. Add the cornflour paste and stir-fry for 1 min or until the sauce thickens and the beef is warmed through.

Divide the rice between warmed bowls, top with the stir-fry and scatter with the spring onions to serve.