Black pepper beef stir fry with egg fried rice

1. 1

   For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.

2. 2

   At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside.

3. 3

   Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm.

4. 4

   For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.

5. 5

   Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.

6. 6

   To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.