Black Pepper Beef Stir-Fry

Ingredients

• 220 g flank steak
• 170 g basmati rice
• 1 large bell pepper
• 1 small red onion
• 150 g snap peas
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp sliced spring onion
• 1 tsp sesame seeds

Method

1. Step 1

   Rinse the 170 g basmati rice, cook it until tender, and fluff it with a fork.

2. Step 2

   Slice the 220 g flank steak thinly against the grain so it stays tender when cooked.

3. Step 3

   Slice the bell pepper into thin strips (1 large), slice the red onion thinly (1 small), and trim the snap peas (150 g).

4. Step 4

   In a small bowl, stir together the ingredients for the black pepper oyster-style sauce so the sauce is ready before you start stir-frying.

5. Step 5

   Season the flank steak with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a very hot pan or wok until browned. Remove it to a plate.

6. Step 6

   Add the vegetables to the same pan and stir-fry them for 2 to 4 minutes so they stay crisp and colorful.

7. Step 7

   Return the cooked flank steak to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the ingredients.

8. Step 8

   Serve the stir-fry over the basmati rice, then finish with spring onion and sesame seeds.