500 g skirt steak

I tablespoon canola Oil

1 tablespoon soy sauce

2 teaspoons grated root ginger

2 tablespoons canola Oil

1 red capsicum, cubed

1 green capsicum. cubed

4 spring onions, sliced

2 teaspoons soy sauce

2 tablespoons white vinegar

2 teaspoons cornflour

1/2 teaspoon sugar

1/4 cup beef stock

Trim fat from meat. Cut meat into thin strips against the grain. Put meat, first measure of oil, first measure of soy sauce and ginger in a bowl. Leave to marinate for 30 minutes. Heat half the second measure of oil in a wok or heavy-based frying pan.

Add meat and quickly stir-fry until browned. Remove from wok. Repeat with remaining oil and meat. Return meat to wok.

Add capsicums and spring onions. Stir fry until vegetables are bright in colour. In a bowl, mix the second measure of soy sauce, vinegar, cornflour, sugar and stock to a smooth paste.

Add to wok and cook for 1 minute or until liquid boils and thickens. Serve on a bed of rice.

Serves 5


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