Cantonese beef with pepper sauce
500g stir-fry beef strips
1 tbsp wine vinegar
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 cup chicken or beef stock
Rice bran oil
2 cloves garlic, crushed
1 tbsp coarsely crushed black pepper
2 red chillies, finely sliced to garnish (optional)
1. Toss beef with vinegar and set aside to marinate for 10 minutes. Combine the oyster sauce, soy sauce, sugar and stock in a bowl.
2. Heat a little oil in a wok and stir-fry beef in two batches for 5 minutes to brown. Return all beef to the wok, add garlic and crushed black pepper, and stir-fry for 1 minute more.
3. Add sauce and stock, then bring to the boil. Toss and stir-fry for 2 to 3 minutes, then serve. Garnish with sliced chilli if desired.
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