STIR-FRIED PEPPERED BEEF - Cuisine Magazine - From New Zealand to the World
Stir-frying beef is fast and economical. I used tri-tip here, but rump, skirt, flat iron, sirloin or Scotch fillet could be used in its place. Usually I’ll trim
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Ingredients
- 2 teaspoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornflour
- 1 teaspoon sesame oil
- 400g beef, thinly sliced across the grain
- 1 head broccoli, cut into florets
- vegetable oil for frying
- 1 onion, sliced
- 2 cloves garlic, thinly sliced
- 2 green capsicums, cut into pieces
- 1 carrot, peeled, thinly sliced
- 2 sticks celery, thinly sliced
- 2 teaspoons freshly ground black pepper
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