Ingredients
500g of rump steak
2 tablespoons of flour
2 teaspoons of Chinese Five Spice
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red chill, finely chopped
1 bunch of spring onions, chopped
2 garlic cloves, crushed
2cm fresh ginger, finely chopped
2 tablespoons of tomato puree
2 tablespoons of white wine vinegar
2 tablespoons of soy sauce
2 tablespoons of water
300g bean sprouts
x2 tsp of olive oil
Preparation
-Slice the beef into thin strips and put into a bowl with the five spice and flour and stir until the beef is coated
-Heat the olive oil in a large pan over a hot heat and then add beef and cook for 2 or 3 minutes until sealed – cook for a couple of minutes longer if you like your meat well done. Remove beef from the pan and set aside
-Meanwhile in another pan heat a little oil over a medium high heat and add the peppers, spring onions, chilli, garlic and ginger then stir fry for 4 minutes
-Add the bean sprouts and continue to stir fry for another 1 minute
-Mix the vinegar, soy sauce, tomato puree and water in a jug. Pour over the stir fry vegetables, increase the heat and bubble for 2 minutes until sauce thickens a little
-Add the beef to the pan and stir until well coated then serve immediately