Beef & Green Pepper Stir Fry

  • Ready in: 30 minutes
  • Serves: 6
  • Complexity: very easy
Beef & Green Pepper Stir Fry

Ingredients

  • 500 g schnitzel
  • 120 g bamboo shoots
  • 1 green or orange bell pepper
  • 4 cloves garlic
  • 25 mm ginger
  • 4 tbsp rice bran oil
  • THE MARINADE:--
  • 4 tsp soy sauce
  • 4 tsp saké
  • 2 tsp sesame oil (roasted)
  • 2 tsp cornflour
  • New York Cut pepper
  • THE SAUCE:--
  • 2 tbsp soy sauce
  • 1 tbsp SIDS HOT WORCESTER SAUCE
  • 2 tsp sugar
  • 4 tsp oyster sauce
  • 2 tbsp saké
  • 4 tbsp chicken stock
  • 2 tsp cornflour

Directions

  1. Marinade & Sauce
    In a medium bowl, whisk together the marinade ingredients then set aside.
    In a small bowl, whisk together
    SIDS HOT WORCESTER SAUCE
    with the sauce ingredients then set aside.
    To Prepare the Beef
    Slice the beef into thin strips (make sure to cut against the grain).
    Add the beef into the marinade and coat well then set aside.
    Cut the Vegetables
    Cut the bell pepper into thin strips. If the bell pepper is long, cut in half widthwise.
    Cut the bamboo shoot into thin strips, similar to beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, it is best to cut into thin slabs first.
    The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.
    Mince the ginger and crush garlic cloves.
    To Stir Fry
    Heat the wok on medium-high heat, and when hot, add 1 tbsp oil and coat the wok well.
    Add the green pepper and stir fry for 5 minutes until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.
    Add the bamboo shoot and stir fry for 2-3 minutes, until tender. Turn off the heat, and transfer to a plate.
    Turn the heat back on to medium, and add 1 tbsp oil, ginger, and garlic. Stir fry until fragrant. Add the beef, and stir fry until almost no longer pink. Add the stir-fried vegetables back in the wok, and stir fry everything to combine.
    Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.
    Remove from heat and transfer to a plate. Serve with steamed rice and enjoy.
    To Store
    You can store the leftover in an airtight container and refrigerate for up to 3-4 days.
    Inspired by Namiko Chen