450 g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp dry sherry
2 tsp cornflour
3 tbsp peanut oil
1 red capsicum, cut into chunky dice
1 green capsicum, cut into chunky dice
3 tbsp oyster sauce
2 spring onions, finely shredded, to garnish
- Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, Sherry and cornflour. Leave to marinate for 20 mins.
- Heat a wok until it is very hot, then add the peanut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
- Wipe the wok clean and reheat it over a high heat. Add the capsicums, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.