Pepper Steak Stir-Fry
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Use prepared beef strips for this colourful, tasty recipe, or buy lean rump roast and slice it yourself. Vary this stir-fry with chicken fillets instead of beef.
Ingredients
Soy sauce
3 tbsp(s)
Orange
1 medium
Dark brown sugar
1 tsp(s)
Cornstarch
2 tsp(s)
Red bell pepper
2 medium
Vegetable oil
2 tbsp(s)
Beef, rump roast, lean, trimmed
225 gm
Broccoli
225 gm
Uncooked scallions
1 cup(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es)
Fresh parsley
2 tbsp(s)
Instructions
1
In a jug, mix together the soy sauce, orange juice, brown sugar and cornstarch. Set to one side.
2
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.
3
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.
4
Season to taste, then pile the stir-fry onto warmed plates and serve at once, sprinkled with chopped fresh coriander or parsley, if using.
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