Ingredients
1/4 fl. tea soy sauce
1/ fl. of tea chicken stock
1/4 fl. of tea sherry cooking wine
2 tbsp oyster sauce
1 tbsp cornflour
2 tbsp oil
1 tbsp gl. ground black pepper
1/2 tsp. Chinese spice mix
2 bell peppers, thinly sliced
3 cloves garlic, thinly sliced
Cooked white rice, for serving
Fresh sliced onion and sesame seeds, for garnish
How to
Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the fillet evenly with pepper and Chinese spice. When the oil is shimmering, add the meat to the pan. Cook until golden brown on both sides, about 2 minutes per side. Remove the pan from the heat. Transfer the fillet to a cutting board and let rest for 5 minutes. Cut the fillet lengthwise into thin slices.
Heat the same pan over medium heat and add the remaining 1 tablespoon oil. Add the peppers to the pan and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook 1 minute.
Whisk soy sauce mixture again and add to skillet with sliced steak and simmer sauce until thickened, 1 to 2 minutes.
Serve the fillet over cooked rice and garnish with scallions and sesame seeds, if desired.
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