Chinese Pepper Steak & Potato Stir-Fry

Chinese Pepper Steak & Potato Stir-Fry
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2

Method

  1. Mix the marinade ingredients together in a plastic food bag or shallow dish.  Add the steak, coat gently, then seal or cover and set aside while you prepare the rest of the ingredients. 
  2. Combine the ginger, garlic and spring onion in a bowl and set aside.
  3. In a small bowl mix together the pepper sauce ingredients and set aside.
  4. Heat 1 tablespoon groundnut oil in a wok or large non-stick saucepan. When it is very hot, add the steak and sizzle for 30 seconds each side. Using tongs, remove the steak from the pan and place to the site on a plate. Then, add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to crisp the other side.
  5. Remove the potatoes from the pan and place to one side. Add more oil before adding the peppers and onion. After about 3 minutes, when the vegetables have softened, remove from the pan and transfer to another plate.
  6. Add the last bit of oil along with the ginger, garlic and spring onion, stir briefly to cook before adding the sauce ingredients (stir before adding so the cornflour is mixed in). As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat.
  7. Garnish with the green part of the spring onions and serve immediately.

Take a look at how to make this tasty dish below and many more potato recipe videos on our video hub.

Ingredients

400g Maris Piper potatoes, peeled, cooked, cooled and sliced into 2cm discs

 

For the steak marinade:

1 teaspoon light soy

1 teaspoon cornflour

1 teaspoon Shaoxing wine (or dry sherry)

200g thin cut beef steaks,  cut into 1cm slices 

2 garlic cloves, peeled and finely chopped

1 x 3cm piece fresh root ginger, peeled and finely chopped 

2 spring onions, white parts finely chopped, green parts reserved to garnish

 

For the pepper sauce:

2 tablespoon light soy sauce

2 tablespoons Shaoxing wine (or dry sherry

1 teaspoon ground black pepper

1 teaspoon sugar

1 teaspoon cornflour

 

For the vegetables:

2 tablespoons groundnut oil (or another flavourless oil)

1 green pepper, deseeded and cut into chunks

1 red pepper, deseeded and cut into chunks

1 onion, peeled and cut into wedges