Ingredient:
500 g (1 lb) rump steak, trimmed and cut into thin strips
2 tbsp sunflower oil
1 large onion, thinly sliced
1 red pepper, halved, deseeded, and cut into strips
2 spring onions, sliced lengthways, to garnish
Marinade:
125 ml (4 fl oz) dark soy sauce
90 ml (3 fl oz) Japanese rice wine or dry sherry
2 tbsp caster sugar
Method:
Make the marinade: in a bowl, combine the soy sauce, rice wine or sherry, and sugar. Toss the steak strips in the marinade, cover, and leave in the refrigerator overnight.
Remove the steak strips from the marinade, reserving the marinade. Heat 1 tbsp of the oil in a wok, add the onion and red pepper, and stir-fry for about 2 minutes. Remove from the wok with a slotted spoon and set aside. Heat the remaining oil, and stir-fry the steak strips for 5 minutes or until just cooked through.
Return the onion and red pepper to the wok with the marinade and cook for 2 minutes or until heated through. Garnish with the spring onions before serving.
500 g (1 lb) rump steak, trimmed and cut into thin strips
2 tbsp sunflower oil
1 large onion, thinly sliced
1 red pepper, halved, deseeded, and cut into strips
2 spring onions, sliced lengthways, to garnish
Marinade:
125 ml (4 fl oz) dark soy sauce
90 ml (3 fl oz) Japanese rice wine or dry sherry
2 tbsp caster sugar
Method:
Make the marinade: in a bowl, combine the soy sauce, rice wine or sherry, and sugar. Toss the steak strips in the marinade, cover, and leave in the refrigerator overnight.
Remove the steak strips from the marinade, reserving the marinade. Heat 1 tbsp of the oil in a wok, add the onion and red pepper, and stir-fry for about 2 minutes. Remove from the wok with a slotted spoon and set aside. Heat the remaining oil, and stir-fry the steak strips for 5 minutes or until just cooked through.
Return the onion and red pepper to the wok with the marinade and cook for 2 minutes or until heated through. Garnish with the spring onions before serving.
