Beef, beans & black pepper
Photo by Clayton Carpinter
Go on an Eastern adventure with this sensational dish. It snaps with freshness, crackles with texture and pops with flavour.
- Mix the soy sauce, lime juice, ginger, garlic, black pepper and peanut oil together in a large bowl.
- Add the slices of beef and turn in the marinade until well coated. Leave to sit while you prepare the vegetables.
- Deseed the capsicum and slice thinly. Trim the ends of the beans and cut in half.
- Cut spring onions into 2cm lengths, discarding the stems once they become dark green and hollow.
- Heat 2 tbsp oil in a wok or large frying pan until hot.
- Stir-fry the beef in 2-3 batches so as not to overcrowd the pan as this makes the meat “stew”.
- You’re after a fast and furious fry, and with thin slices this should take no more than 2-3 minutes. Set aside each batch as you go.
- Add more oil to the pan if required. Stir-fry the capsicum, beans and spring onions for 2 minutes – you want them to still have crunch.
- Add the beef back into the pan, mix everything together.
- Serve garnished with red chilli and bean sprouts, with rice.