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
Per Serving %RI
KCAL 558 27%
Fat 21.8g 31%
Sat Fat 6.4g 32%
Sugar 18.0g 20%
Salt 3.0g 50%

Method

For this recipe, first boil the potatoes in a pan of hot water. Once cooked, remove from the pan and allow to cool before slicing into 2cm discs.

Mix the meat marinade up in a small bowl. Slice the steak against the grain and at an angle into 1cm thick pieces. Place in a sandwich bag with the meat marinade and set aside while you prepare the rest of the ingredients.

Combine the ginger, garlic and spring onion in a bowl and set aside. Prepare the sauce in a bowl and set aside.

Heat 1tbsp 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.

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.

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.

Stir immediately, topped with the green part of the spring onions to garnish.

TIP Buy pre-sliced steak to speed up the preparation time.

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

Ingredients

400g Rooster potatoes boiled, cooled and sliced into 2cm discs

200g bavette / flank steak / minute steak (a flat cut steak)

2tbsp groundnut oil (or another flavourless oil)

1 onion, thinly sliced

1 green pepper, cut into chunks

1 red pepper, cut into chunks

3cm ginger, finely chopped

2 garlic cloves, finely chopped

2 spring onions, white parts finely chopped, green parts set aside for garnish

For the steak marinade

1tsp light soy sauce

1tsp cornflour

1tsp Shaoxing wine (or dry sherry)

For the pepper sauce

2tbsp light soy

2tbsp Shaoxing wine (or dry sherry)

1tsp ground black pepper

1tsp sugar

1tsp cornflour

400g Rooster potatoes boiled, cooled and sliced into 2cm discs 200g bavette / flank steak / minute steak (a flat cut steak) 2tbsp groundnut oil (or another flavourless oil) 1 onion, thinly sliced 1 green pepper, cut into chunks 1 red pepper, cut into chunks 3cm ginger, finely chopped 2 garlic cloves, finely chopped 2 spring onions, white parts finely chopped, green parts set aside for garnish For the steak marinade 1tsp light soy sauce 1tsp cornflour 1tsp Shaoxing wine (or dry sherry) For the pepper sauce 2tbsp light soy 2tbsp Shaoxing wine (or dry sherry) 1tsp ground black pepper 1tsp sugar 1tsp cornflour

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