Peking Beef And Pepper Stir-Fry - cooking recipe

Ingredients

12 ounces rump steak or 12 ounces sirloin steaks, sliced into strips
2 tablespoons soy sauce
2 tablespoons medium sherry
1 tablespoon cornflour
1 teaspoon brown sugar
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 clove garlic, finely chopped
1 tablespoon grated fresh gingerroot
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
4 ounces sugar snap peas
4 spring onions, cut into 2 inch lengths
4 tablespoons water

Preparation

In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
Cover and leave for 30 minutes to marinate.
Heat sunflower and sesame oils in a preheated wok.
Add garlic and ginger root.
Stir-fry for 30 seconds.
Add the peppers, sugar snap peas and spring onions.
Stir-fry for 3 minutes.
Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
Pour in the water and stir till the sauce has thickened slightly.
Serve immediately.