Stir-Fried Beef with Yellow Pepper and Hoisin Sauce
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
- 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.
- 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!
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.