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Pepper Steak Stir Fry

Pepper Steak Stir Fry

A quick and easy recipe that takes the guess work out of creating bold, punchy flavours.

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You Will Need:

  • 4 T (60 ml) olive oil
  • 1 medium red bell pepper, cut into strips
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, cut into half rings
  • 400-500 g beef steak, thinly sliced into strips (flank / ribeye / sirloin / rump)
  • 2 t (10 ml) garlic, minced
  • 1 t (5 ml) ginger, minced
  • 2 - 3 spring onions, thinly sliced as a garnish
For the Pepper Steak Sauce
  • 4 T (60 ml) olive oil
  • 1 medium red bell pepper, cut into strips
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, cut into half rings
  • 400-500 g beef steak, thinly sliced into strips (flank / ribeye / sirloin / rump)
  • 2 t (10 ml) garlic, minced
  • 1 t (5 ml) ginger, minced
  • 2 - 3 spring onions, thinly sliced as a garnish
For the Pepper Steak Sauce

Method:

In a large heavy based frying pan over medium-high heat, add 2 T oil, when warmed add peppers and onion.

Sauté until lightly charred.

Remove from the pan and set aside.

Meanwhile, in a medium bowl, mix the soy sauce, sugar and cornstarch together.

Add the Flavour Bomb sachet, mix well, then add the steak strips and stir to coat.

Bring the same pan to a medium-high heat, add 2 T (30 ml) oil and marinated steak strips (reserve the sauce).

Fry until the steak strips start browning but aren’t fully cooked.

Add the garlic and ginger and fry for another minute, then add the veggies back in followed by the soy sauce mixture.

Cook for another 2-4 minutes or until the sauce has thickened.

Serve on a bed of fluffy rice and garnish with freshly sliced spring onion.

Pepper Steak Stir Fry

A quick and easy recipe that takes the guess work out of creating bold, punchy flavours.

Pepper Steak Stir Fry

You Will Need:

  • 4 T (60 ml) olive oil
  • 1 medium red bell pepper, cut into strips
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, cut into half rings
  • 400-500 g beef steak, thinly sliced into strips (flank / ribeye / sirloin / rump)
  • 2 t (10 ml) garlic, minced
  • 1 t (5 ml) ginger, minced
  • 2 - 3 spring onions, thinly sliced as a garnish
For the Pepper Steak Sauce

Method:

In a large heavy based frying pan over medium-high heat, add 2 T oil, when warmed add peppers and onion.

Sauté until lightly charred.

Remove from the pan and set aside.

Meanwhile, in a medium bowl, mix the soy sauce, sugar and cornstarch together.

Add the Flavour Bomb sachet, mix well, then add the steak strips and stir to coat.

Bring the same pan to a medium-high heat, add 2 T (30 ml) oil and marinated steak strips (reserve the sauce).

Fry until the steak strips start browning but aren’t fully cooked.

Add the garlic and ginger and fry for another minute, then add the veggies back in followed by the soy sauce mixture.

Cook for another 2-4 minutes or until the sauce has thickened.

Serve on a bed of fluffy rice and garnish with freshly sliced spring onion.

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