Black pepper beef with onion and green peppers

Ingredients

For 1 serving

• Strip steak120 g
• Green bell peppers120 g
• Onion70 g
• Black pepper1 teaspoon
• Oyster sauce1 tablespoon
• Cornstarch1 teaspoon
• Garlic1 clove
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile crush the black pepper coarsely in a mortar or with the bottom of a small pan. Slice the beef sirloin thinly against the grain and toss with the cornflour and half the pepper.
3. Wash the green peppers, remove seeds and ribs and cut into 2 cm squares; cut the onion into wedges and crush the garlic.
4. Heat the groundnut oil in a wok or frying pan over high heat until very hot, stir-fry the beef for 2 minutes, until browned outside but pink inside, and lift it out.
5. In the same pan stir-fry garlic, onion and peppers for 3 minutes, until glossy and just softened; add the oyster sauce, the remaining pepper and 2 tablespoons of water.
6. Return the beef with its juices and stir-fry for 1 minute, until the sauce coats the meat; serve with the rice.