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Season: All Year Round 

Chinese beef stir-fry with green pepper




  • 1 clove garlic
  • 350g rump steak
  • 1 bunch spring onions
  • 1 green pepper
  • 3 tbsp oyster sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp mirin (rice wine)
  • 2 tbsp soy sauce
  • Sesame oil
  • 1 heaped tsp cornflour
  • 100ml stock
  • Sesame seeds (option, to scatter)

*available from Hampshire Farmers’ Markets


Slice the spring onions at an angle, discarding the roots and very dark green ends. Slice the green peppers into thin strips, discarding the seeds, stalk and white membrane. Finely chop the garlic.

In a small bowl gradually add the soy sauce and mirin to the corn flour, stirring all the time to stop any lumps forming.

Heat a couple of tablespoons of sesame oil over a high heat and add the spring onions, peppers and garlic. Toss frequently over a high heat for about five minutes until the vegetables are slightly golden and tender but still with a bit of crunch. Remove from the pan and keep to one side.

Slice the beef into thin strips. Heat a little more sesame oil in the same pan and when hot, add the beef strips. Cook over the heat, stirring all the time, for three to four minutes or until the meat is slightly browned and just cooked.

Take the pan off the heat and add the cornflour mixture, followed by the stock, oyster sauce and sweet chilli sauce. Return to the heat and bring to a simmer for a minute or two until the sauce thickens, stirring all the time. Add a little more stock if the sauce is too thick.

Return the green peppers and spring onions to the pan, stir through and serve with a sprinkling of sesame seeds.

Recipe from The Telegraph.

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