Monday, May 10, 2010
Spicy Beef Fillet With Capsicums 香辣牛柳炒三椒
I have to admit I haven't been too creative lately in my tiny kitchen, so it was a huge sense of achievement when I finally came up with a delicious dish that I can claim to be my own. Using some left over beef fillets we had, a packet of 3 different colour capsicums I came up with a dish that got the thumbs up by everyone. I also used the same dish as a topping for a bed of crispy noodles, it works really well and I am proud to share this with you!
P.S This id work well with chicken or pork.
serves 4 as part of a Chinese meal
300 g of beef fillets, sliced and marinated with dash of soy, sesame oil, cooking wine and corn starch
3/4 of a green capsicum, sliced
3/4 of a red capsicum, sliced
3/4 of a yellow capsicum, sliced
1/2 an onion, sliced
3 garlic cloves, chopped
1 red chili, chopped
5 cm knob of ginger, chopped
2 tbs of chili bean paste
2 tbs of oyster sauce
2 tbs of sweet soy
1 tbs of light soy
1 tbs of sugar
dash of cooking wine
white pepper and salt to taste
coriander leaves as garnish
Prepare the ingredients.
Stir-fry vegetables in batches with a little oil on high heat for a minute, set aside.
Sear the marinated beef on high heat for 30 seconds, set aside.
Saute chopped ingredients then add in the seasonings for a minute or two.
Return vegetables and beef to the wok.
Stir-fry for another minute, thicken the sauce with some corn flour solution and check for seasonings.
Serve immediately with plenty of steamed rice.
Or it is equally delicious on a bed of crispy egg noodles.