Beef, garlic and pepper go fantastically together in any cuisine. The garlic and pepper sauce in this weeknight stir-fry does double duty both as a meat marinade and as a sauce for the finished dish.
500g beef rump or topside, thinly sliced
2 tbsp peanut oil
1 medium-sized brown onion, cut into cubes
1 small red capsicum, deseeded and cut into cubes
1 small green capsicum, deseeded and cut into cubes
Garlic pepper paste
8 cloves garlic, crushed with ½ tsp salt
1 tsp coarsely ground black pepper
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
1/4 tsp castor sugar
1. Mix together the ingredients for the garlic and pepper paste. Stir 2 tbsp of the paste to the beef and set aside for 10 minutes to marinade.
2. Heat half the peanut oil in a wok over high heat and fry the beef in batches, making sure it is well browned. Remove the beef from the wok and brush out any burnt residue.
3. Add the remaining oil and fry the onion and capsicum and fry until the vegetables soften. Return the beef to the wok with the remainder of the sauce and toss for about 2 minutes until everything is mixed and the sauce has thickened.
Serve with steamed rice.