Rainbow Beef

Photo: flickr user wEnDaLicious

Ingredients

1 kg beef, fillet

1 teaspoon teriyaki sauce

1 teaspoon garlic, crushed

1 teaspoon ginger, crushed

4 teaspoons cornflour

cup sherry, dry

1 tablespoon soy sauce

1 tablespoon oyster sauce

cup chicken stock

1 tablespoon lemon juice

1 tablespoon sugar (caster)

2 tablespoons vegetable oil

1 onions, medium

1 carrots, medium

1 green capsicum

1 red capsicum

Preparation

Slice beef finely, cut into thin strips, combine in bowl with teriyaki sauce, garlic, ginger and 1/2 the cornflour, stand 30 minutes.

Peel and slice onions, carrots. Seed and cut capsicum into thin strips.

Blend remaining cornflour with sherry, soy sauce, oyster sauce, water lemon juice and sugar.

Heat 1/2 of the oil in wok, add beef in batches, stir-fry over high heat, remove from wok and set aside.

Heat remaining oil in wok. Add onion and carrot, stir-fry few minutes or until just soft, add peppers, stir-fry 2 minutes, add beef.

Add sherry mixture to wok, stir until sauce boils and thickens.

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Tags:

Asian

main

Party

meats

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 7:45am

Creator:

Anonymous

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