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Black Pepper Beef Stir Fry with Egg Fried Rice

Marinated beef fillet stir-fried with peppers in a savory sauce, served alongside seasoned egg and spring onion fried rice.

AsianBeefHigh ProteinStir-FryRice

Estimated Nutrition

Per Serving Total
Calories 546.1 kcals 2184.4 kcals
Carbohydrates 39.1 grams 156.4 grams
Fat 27.7 grams 110.6 grams
Protein 35.7 grams 142.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tbsp
Cornflour
CondimentsSauces
1
tbsp
Light Soy Sauce
2
tbsp
Oyster Sauce
1
tbsp
Dark Soy Sauce
Dairy
2
piece
Eggs
large, lightly beaten
GrainsCereals
200
g
Basmati Rice
cooked and cooled
Liquids
2
tbsp
Dry Sherry
50
ml
Water
Meat
500
g
Beef Fillet
finely sliced
NutsSeeds
2
cloves
Garlic
peeled, finely chopped
1
tbsp
Black Pepper
freshly cracked
3
tbsp
Coriander
freshly chopped
OilsFats
2
tbsp
Vegetable Oil
1
tbsp
Sesame Oil
2
tbsp
Groundnut Oil
2
tsp
Sesame Oil
Vegetables
2
piece
Red Peppers
seeds removed, finely sliced
4
piece
Spring Onions
finely sliced

Steps

  • Whisk soy sauce, sherry, garlic, pepper, and cornflour in a bowl.
  • Coat the beef in marinade and chill for 30 minutes.
  • Remove beef from marinade and stir-fry in a hot wok with oil for 2 minutes.
  • Stir-fry peppers for 2 minutes, then add sauces, sesame oil, and 50ml water.
  • Return beef to the wok and cook for one further minute.
  • Stir-fry cooked rice in a clean, oiled wok for 3 minutes.
  • Mix eggs with sesame oil and pour over the rice.
  • Stir-fry until egg is set, then season and stir in onions and coriander.
  • Serve beef alongside the fried rice.