Stir-fried Pepper Beef with Mange-tout

Ingredients

12oz (350g) lean beef steak
2 teaspoons light soy sauce
2 teaspoons dry sherry or rice wine
1 teaspoon corn flour
4oz (110g) red or green pepper (about 1 pepper)
1½ tablespoons oil, preferably groundnut
2oz (50g) mange-tout, trimmed
2 ½ fl oz (70ml) chicken stock or water
1 tablespoon dark soy sauce

Method

Cut the beef into thin slices 2inches (5cm) long
Put the slices into a bowl and add the light soy sauce, sherry or rice wine and corn flour
Mix well with the beef and allow the mixture to marinade for 15 minutes
Cut the pepper into 2 inch (5cm) strips
Heat a wok or large frying pan until is it very hot
Add 1 tablespoon of the oil and when it is almost smoking, stir-fry the beef for 3 minutes
Remove the beef slices and drain them in a colander or sieve
Clean the wok or pan, add the remaining ½ tablespoon of oil and re-heat
When it is hot, stir-fry the pepper and mange-tout for 2 minutes
Then add the chicken stock and dark soy sauce
Bring the mixture to the boil
Return the cooked beef to the pan and give the mixture a few quick stirs to mix it well
Serve immediately

Note:

Any fresh vegetable can be substituted for the mange-tout
Try with plain steamed rice or noodles and Steamed Fish with Garlic, Spring Onions and Ginger