Warm and cozy bell pepper stir fry paired with black pepper spiced beef.
350 grams beef, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
2 spring onions, cut into 3 cm segments
2 garlic cloves, chopped
1 tablespoon cooking oil
For black pepper sauce:
1-2 teaspoons whole black peppercorns
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon sesame oil
To Serve:
2 cups of steamed long grain rice or 2 servings of noodles (chow mien or rice noodles)
Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. Set aside.
In a bowl, whisk the oyster sauce, Shaoxing wine, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
Drain the marinade from the beef as much as possible, set aside. Heat a pan or wok over high heat until hot. Add the cooking oil, and then use tongs to add the beef in a single layer. Cook the beef for a few minutes, mixing intensively to prevent burning.
Add the bell pepper, spring onion and garlic into the pan. Toss the contents of the pan periodically to ensure everything cooks evenly.
Add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
Serve with rice or noodles. Garnish with the remaining black pepper (to taste).
