Stir-Fried Beef with Yellow Pepper and Hoisin Sauce

Stir-Fried Beef with Yellow Pepper and Hoisin Sauce

serves 4


  • 400 g piece of rump (popeseye) or fillet steak, thinly sliced

  • 1 tbsp olive oil

  • 2 onions, halved and cut into squares

  • 1 red chilli, deseeded, cut into long strips

  • 1-2 yellow peppers, deseeded and cut into squares

  • 2 tbsp hoisin stir-fry sauce

  • 200 ml (7 floz) hot beef stock

  • 2 tsp cornflour mixed with 1 tbsp water

Cooking Method

  1. Heat the oil in a non-stick frying pan or wok over a high heat. Add the beef and stir-fry for 1 minute until sealed and browned. Add the onions and stir-fry for a further minute.
  2. Add the chilli and yellow pepper and stir-fry, keeping the heat high, for a further minute. Add the hoisin sauce and stock, bring to the boil then stir in the cornflour. Reduce the heat to simmer the sauce for 2-3 minutes to thicken slightly.

Serve with noodles or rice.

Including the seeds of chilli adds to the heat!

Serving suggestions

A quick stir-fry recipe that does not depend upon a long list of ingredients and preparation! Use whichever handy stir-fry sauce you prefer and Scotch Beef minute steak is ideal too, cut into strips.

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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