tom-kerridge-beef-stirfry

Tom Kerridge’s black pepper beef stir-fry

For healthier fast food in a flash, this crunchy stir-fry is made with lean steak and plenty of veg

, 19 December 2019

(27 votes)

Tom Kerridge’s black pepper beef stir-fry
  • 15 Mins

  • Serves: 2

Nutritional Info
Each 566g serving contains
  • Energy

    2155KJ

    515KCAL

    26%
  • Fat

    11.3g

    low

    16%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    12.5g

    low

    14%
  • Salt

    3.17g

    high

    53%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • FOR THE MARINADE
  • 1tsp cornflour
  • 1tsp soy sauce
  • 1tsp sesame oil
  • ½tsp black pepper
  • FOR THE STIR-FRY
  • 300g rump steak, fat trimmed, thinly sliced
  • 1tsp vegetable oil
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 5cm fresh ginger, cut into matchsticks
  • 1 red and 1 green pepper, deseeded and sliced
  • 1tsp cornflour
  • 2tbsp oyster sauce
  • 1tbsp soy sauce
  • 2tbsp Shaoxing wine, or dry sherry
  • TO SERVE
  • 250g cooked brown rice
  • 2 spring onions, green part only, shredded
Method
  • Combine the ingredients for the marinade in a bowl. Add the steak, toss to mix; leave to marinate for 5 mins.

  • Heat a wok on high. When it starts to smoke, add ½ the oil, then ½ the steak. Fry, stirring quickly, for 1-2 mins to brown, then transfer to a plate. Repeat with the remaining oil and steak.

  • After the second batch is done, cook the onion in the wok, on high, for 2 mins. Add the garlic and ginger and stir-fry for 1 min, with a little water to prevent sticking. Add the peppers and stir-fry for 2-3 mins.

  • Mix the cornflour to a paste with 2tbsp water.

  • Add the oyster and soy sauces, Shaoxing wine (or sherry) and ½tsp black pepper; stir to combine. Return the beef to the wok, along with any juices. Add the cornflour paste and stir-fry for 1 min or until the sauce thickens and the beef is warmed through.

  • Divide the rice between warmed bowls, top with the stir-fry and scatter with the spring onions to serve.