“This is Cantonese cooking perfection, from the rich aromatic umami sauce and the tender beef fillet, right through to the little bit of background heat from the ground black pepper. A true Cantonese classic!” says Kwoklyn Wan, author of 10-Minute Chinese Takeaway.
Kwoklyn Wan’s beef and onion with mixed peppers recipe
Equipment
- Wok
Ingredients
- 2 tbsp vegetable oil
- 200 g sliced onion
- 200 g sliced mixed peppers
- 300 g beef fillet cut into very thin slices
- 2 tsp garlic purée
- 2 tsp ginger purée
- 1 tsp ground black pepper
For the sauce:
- 250 ml chicken stock
- 1 tbsp Chinese rice wine (Shaoxing wine)
- 1 tbsp oyster sauce
- 2 tsp cornflour
Method
- Combine the sauce ingredients in a bowl, mix well and set to one side.
- Place your wok over a medium-high heat, add the oil and stir-fry the onions and peppers for three minutes. Next add the beef with the garlic and ginger purées and stir-fry for a further 30 seconds.
- Give the sauce mixture a quick stir and pour into your wok, bringing it to the boil and continuing to cook for another minute, or until the sauce has thickened to your preferred consistency.
- Turn off the heat and add the black pepper, then give it all a good mix and transfer to a serving plate. This dish also works well when served with rice on the side.
Nutrition
10-Minute Chinese Takeaway by Kwoklyn Wan is published by Quadrille. Photography Sam Folan.
No products found.
Best-selling woks
Need a wok for asian-inspired dishes? Check out our list of best-selling woks on Amazon.
No products found.
You may be interested in…
This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.
