Beef with Peppers and Oyster Sauce

Serves 6


Ingredients:

500g rump steak
1 tbsp soy sauce
1 egg white, lightly beaten
1 tbsp cornflour
¼ tsp ground black pepper
2 tbsp peanut oil
1 tbsp grated fresh ginger
¼ tsp five spice powder
1 small green pepper (capsicum), cut in diamond shapes
1 small red pepper (capsicum), cut in diamond shapes
2 sticks celery, thinly sliced
425g can whole baby corn, drained
2 tbsp oyster sauce
2 spring onions, diagonally sliced


Method:

• Trim the meat of any fat and sinew, and slice it evenly across the grain into long, thin strips. Combine the soy sauce, egg white, cornflour and pepper; add the meat, stirring to coat.


• Heat 1 tablespoon oil in a wok or heavy-based pan, swirling gently to coat the base and sides. Add the ginger, five spice powder, peppers, celery and corn and stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and keep warm.


• Heat the remaining oil in the wok, swirling gently to coat the base and sides. Cook the meat quickly in small batches over high heat until browned but not cooked through.


• Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until the meat is cooked and the sauce is hot. Remove from heat and serve immediately, sprinkled with the spring onion.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 85mg
865 kj (205 cal)