
6
Oriental Pepper Steak
Serves 4
1 tablespoon of vegetable oil
450g flank or round steak, thinly sliced
1 clove of garlic, minced
1 thin slice of fresh ginger root
3 tablespoons of soy sauce
1 small capsicum, cut into 2 cm cubes
1 small onion, sliced and separated into rings
2 small tomatoes, cut into wedges
1 cup of fresh bean sprouts
2 teaspoons of cornstarch
¼ cup of water
1. Preheat the oil in the wok to 190
°
C. Add half the meat and stir-fry until done
(about 1 ½ minutes). Push the meat up the sides of the wok. Repeat, frying the
remaining meat. Add garlic, ginger and soy sauce and ¼ cup of water. Stir to
blend. Cover the wok and reduce the heat to simmer. Cook for 15-20 minutes.
2. Push the meat up the sides of the wok. Increase the heat to 200
°
C. Add green
capsicum and onion, stir-fry for 2-3 minutes. Push the meat up the sides of the
wok. Add tomatoes and bean sprouts, stir gently, cover and steam for 1 minute.
3. Combine cornstarch with water and stir into the wok, cook until it is thickened.
Combine all the ingredients. Reduce the heat to warm to serve.