Shredded beef with capsicum

Shredded beef with capsicum

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

The vegetables used here may be varied, the capsicum can be replaced with 1 cup of carrot strips, green beans, snow peas or bean sprouts.

Ingredients

Quantity Ingredient
500g fillet steak, rump or porterhouse
3 tablespoons light soy sauce
2 tablespoons chinese rice wine
2 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
1/2 cup vegetable oil
2 onions, cut into eights, lengthwise
2 red capsicum, seeded and finely shredded
1/2 red chilli, finely sliced

Method

  1. Trim the fat and sinew from beef and shred finely. Mix the beef with the soy, wine, garlic and ginger in a bowl, allowing about 30 minutes for the seasonings to be absorbed. Heat the oil in a wok or a large, heavy-based frying pan. When very hot, add the beef strips in several batches, and cook until changed colour. Remove and set aside.
  2. Pour off most of the oil, leaving just a little. Reheat the wok and, when very hot, add the onions, capsicum and chilli, tossing and stirring until the vegetables soften, for about 2–3 minutes. Still over high heat, return the beef with the seasonings and continue frying beef 2 minutes longer, stirring and tossing all the while. Serve hot with steamed rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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