Beef and Peppercorn Stir Fry

Brown 500g of sliced scotch fillet in a wok with olive oil, put aside and retain juice.

Brown one large onion in juices still in wok, add two tablespoons ground ginger.

Add two sliced capsicums and 100g dried shitake mushrooms.

Add soy sauce, tin of green peppercorns and beef back in to wok.

Add handful basil.

Serve on bed of rice, 2 minute packet okay if rushed job, with a squeeze of lime or lemon.

VoilĂ !

Unfortunately it was so tasty we didn’t manage a photo:


A Coopers Pale is an excellent accompaniment, as is Elizabeth.

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