When I first tried this recipe I swear to God there was a party in my mouth and I declared that it was by far the BEST meal I'd ever cooked!
500g beef rump, trimmed and sliced
1 onion, halved and sliced thickly (red is good but brown works well too)
2 long red chillis, sliced thinly (seeds out if you don't do hot, seeds in if you like a bit of heat!)
2 garlic cloves, crushed
3cm piece of ginger, peeled and finely grated
1 red capsicum, sliced thickly
1 yellow capsicum, sliced thickly (I like to mix the colours up with 3 smaller capsicums. Red, yellow AND orange)
2 tbsp peanut oil
1 tsp cornflour
2 tbsp soy sauce
2 tbsp shao hsing (Chinese cooking wine)
Steamed rice to serve. Jasmine works well.
- Place cornflour in a small bowl. Add soy sauce. Stir until smooth. Add wine and 1 tbsp cold water. Stir to combine.
- Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2-3 minutes or until just cooked. Transfer to bowl.
- Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add chilli, garlic and ginger. Stir-fry for 30 seconds or until fragrant. Add capsicum. Stri-fry for 2 minutes or until just tender.
- Return beef to the wok. Add sauce mixture. Stir-fry for 1 minute or until heated through.
- Serve with rice.
Chinese wine can be found in the international section of most supermarkets. If you can't find it dry cooking sherry works too!