Beef Peppercorn Stirfry

Difficulty: Easy
Serves: 2 big boys


  • 500g sliced scotch fillet
  • one large brown onion
  • two tablespoons ground ginger
  • two capsicums, sliced
  • 100g dried shitake mushrooms, sliced
  • tin of green peppercorns
  • basil
  • soy sauce
  • olive oil

Brown the beef in a wok with olive oil. Then set this aside making sure you retain the juice in the wok.

Brown the onion in the juices still in the wok. Then add the ground ginger.

Turn the heat up to medium and add the sliced capsicums and mushrooms.

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

Add a handful of basil.

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


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