Chi­nese sa­tay beef

Malta Independent - - CROSSWORD & FUN -


2 tea­spoons peanut oil 750g beef fil­let steak, thinly sliced 1 brown onion, cut into thin wedges 1 gar­lic clove, thinly sliced 1 green cap­sicum, seeded, coarsely chopped 2 ta­ble­spoons soy sauce 2 ta­ble­spoons dry sherry 75g sa­tay sauce 1/2 tea­spoon brown sugar Steamed jas­mine rice, to serve Co­rian­der leaves, to serve


1. Heat oil in a wok or large fry­ing pan over medium-high heat. Cook half the beef, stir­ring, for 2-3 mins or un­til browned. Trans­fer to a plate. Re­peat with re­main­ing beef. 2. Add onion, gar­lic and cap­sicum and cook, stir­ring, for 3 mins or un­til soft­ened. Re­turn beef to the wok along with soy sauce, sherry, sa­tay sauce and sugar. Cook, stir­ring, for 2 mins or un­til beef is cooked and sauce is heated through. 3. Serve sa­tay beef with jas­mine rice and co­rian­der.

Servers Prep Time 10 Min Cook Time 15 Min Ready in 25 Min 4

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