Black pepper beef stir-fry (黑椒牛柳)

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

350 g flank or skirt steak (12oz (see note 1 & 2)

1 teaspoon cornstarch

1 teaspoon Shaoxing rice wine

1 teaspoon light soy sauce

1 teaspoon sesame oil

1 teaspoon ginger (julienned)

3 tablespoon oyster sauce

1 teaspoon light soy sauce

1 teaspoon freshly ground black pepper

¼ teaspoon sugar

1 pinch salt

1 teaspoon cornstarch

3 tablespoon water

2 tablespoon cooking oil

1 onion (julienned)

½ red bell pepper (julienned)

Instructions

Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.

Mix all the ingredients for the sauce then set aside.

Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.

Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.

Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.

Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.

Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.

Nutrition

• Calories: 440 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 17 g
• Acides Gras Trans: 1 g
• Cholestérol: 105 mg
• Sodium: 1191 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 40 g