Pepper Steak Stir-Fry
1 medium, squeezed for juice
Dark brown sugar
Sweet red pepper(s)
2 medium, deseeded and thinly sliced
Cooked lean and trimmed beef rump roast
225 gm, sliced into strips
225 gm(s), chopped into florets
1 pinch, freshly ground
2 tbsp(s), or fresh coriander (optional)
- In a jug, mix together the soy sauce, orange juice, brown sugar and cornstarch. Set to one side.
- Heat the stir-fry oil or vegetable oil in a wok or large frying pan. Add the beef strips to the wok and stir-fry for 3 - 4 minutes, then add all the vegetables and stir-fry for another 4 - 5 minutes, until the vegetables are tender, yet still bright and crunchy.
- Stir the cornflour mixture to blend the ingredients, then add to the wok and stir through. Cook, stirring often, for about 1 – 2 minutes, until the sauce thickens.
- Season to taste, then pile the stir-fry onto warmed plates and serve at once, sprinkled with chopped fresh coriander or parsley, if using.