Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Black Pepper Beef And Peach Stir Fry
By: Nicole H
Ingredients
- 400g beef fillet, sliced thin
- 2 large peaches, peeled and cut into wedges
- 1 red capsicum, julienned
- 1 red onion, sliced into thin wedges
- 2 Tbls neutral oil
- 1 Tbls soy sauce
- 1 Tsp oyster sauce
- 2 cloves garlic, crushed
- 1 Tbls Shaoxing wine
- 1 packet Lee Kum Kee black pepper beef ready sauce
- 200g wide egg noodles, cooked according to packet directions
Product used in recipe
- LEE KUM KEE - READY SAUCE BLACK PEPPER BEEF GF
Method
- In a medium bowl mix the soy sauce, oyster sauce and garlic with the beef, coat well.
- Cook your noodles according to the directions on the packet, rinse in fresh water and set aside.
- Heat your wok or pan to medium high heat and add your beef in a single layer. Allow the beef to fry for 2-3 minutes without moving it. Turn the beef and cook until slightly caramelised. Transfer to a plate and set aside.
- Lower the heat to medium and add the Shaoxing wine to deglaze the pan, add the onion and cook until just starting to wilt, add the capsicum and peaches and fry for another minute, add the beef back in and gently toss through the black pepper sauce sachet, cook for a further minute to heat through the sauce.
- Toss the noodles through the beef mixture and serve with fresh chilli, scallions and crispy shallots.
- NOTE: Rinsing the noodles removes some of the starch, it helps to stop them from sticking together when we go to add them to the stir fry.
