Stir Fried Beef with Roasted Capsicum

Since my second baby was born, I never do the grocery shopping unless my husband accompany me. It is pretty hard to shop with both a newborn baby and an active toddler. Usually my husband goes to Coles on his way home from work. I just tell him to buy meat or poultry that is on special. Now I don’t really plan ahead what will I cook but I just work with whatever available, as long as it is quick and easy.

This time he brought back beef round steak. Hmm interesting, that was the first time I cook with this part of the beef. Well, they looked tender as they sliced fairly thin and there was a mallet mark on the surface of the meat. This is my new invention dish. I think the dish is complemented well with the roasted capsicum as by roasting them retains its sweetness. As you can see in the picture, there was quite a lot of juices. I didn’t add any water or beef stock. It was purely came out of the beef.

Ingredients

• about 750 gr beef round steak or tenderloin, cut into long strips
• 3 tsp cornstarch to marinate
• 3 tsp mushroom soy sauce to marinate
• 2 tsp rice vinegar (or Shaoxing rice wine) to marinate
• 1 tbsp garlic mince
• 1/2 tbsp grated ginger
• 1 chili, slice diagonally
• 1 stalk spring onion, slice
• 2 tbsp oyster sauce
• 6 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1 large capsicum, roasted on the stove, peel the skin and sliced
• oil for stir frying

Instructions

1. Marinate the beef slices with cornstarch, mushroom soy sauce, and rice vinegar for at least 30 minutes.
2. Heat the oil on the wok. Stir the beef until they are about medium rare. Take them out of the wok and set aside.
3. Heat additional oil on the wok. Stir in garlic and ginger until fragrant.
4. Add chili and do a quick stir.
5. Add the reserved beef, sauces and white pepper. Stir for 1-2 minutes.
6. Add sliced capsicum and stir for another minute.
7. Add spring onion and serve with rice.

Culinary tradition: Chinese

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