Beef Stir Fry with Capsicum and Zucchini
Red capsicum and beef are often a good combination in stir frying, whilst the zucchini adds tang and more crunch to the dish.
- 300g beef, thinly sliced
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon freshly ground black pepper
- 1 large red capsicum, cut into chunks
- 1 small zucchini, or 1/2 large one, cut into thick slices
- 2 cloves fat garlic, thinly sliced
- 4 ShaoXing rice wine
- 3 tablespoons vegetable oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar
- 1/2 small cup of water (about 50ml)
- 1/2 tablespoon tapioca flour
- Marinate the beef with the Worcestershire Sauce and ground pepper for at least 1 hour.
- Heat the vegetable oil in a wok on high. Stir in the garlic and zucchini and cook till they are brown at the edges. Remove from the wok and put aside.
- Stir in the beef and stir fry for a couple of minutes till it is all just cooked, add in the capsicum chunks. Stir fry for another coupke of minutes.
- Add in the rice wine, stir well and let it simmer for 2-3 minutes.
- Mix the tapioca flour with the water and pour it in with the cooking. Keep stirring till the liquid turns into a thick sauce.
- Add the garlic and zucchini back in the wok, have a quick stir that they are coated with the sauce.
- Serves 2, with hot boiled rice.
- Have a mix of different colours of capsicums for variety.
- You can also marinate the beef with some ShaoXing rice wine, which will give the meat a slightly different taste.
- The key is not to over cook, to remain the vegetables' crunchiness, including the garlic slices.
- Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |