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

you'll need;

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.