Cantonese Beef with Pepper Sauce
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|1 tbsp||Wine vinegar|
|1 tbsp||Oyster sauce|
|1 tbsp||Light soy sauce|
|1 tbsp||Rice bran oil|
|1 tbsp||Cracked black pepper|
|2 garnish||Red chillies|
1. Cut beef into strips and toss beef with vinegar and set aside to marinate for 10 minutes. Combine the oyster sauce, soy sauce, sugar and stock in a bowl.
2. Heat a little oil in a wok and stir-fry beef in two batches for 5 minutes to brown. Return all beef to the wok, add garlic and crushed black pepper, and stir-fry for 1 minute more.
3. Add sauce and stock, then bring to the boil. Toss and stir-fry for 2 to 3 minutes, then serve. Garnish with sliced chilli if desired.