Fiery chillies makes this beef stir-fry salad a tastebud-tingling main.
- Bring a large saucepan of salted water to the boil over high heat. Add the bean sprouts and cook, covered, for 1 minute. Drain and set aside. Combine the soy sauce, vinegar, sesame oil and chilli in a jug. Taste and season with salt and pepper.
- Heat half the peanut oil in a wok over high heat. Add the capsicum and green shallots and stir-fry for 2 minutes or until capsicum is tender. Add the garlic and cook for a further 1 minute. Transfer the capsicum mixture to a large bowl. Heat half of the remaining oil in the wok until just smoking. Add half the beef and stir-fry for 1-2 minutes or until brown all over. Transfer to the bowl with the capsicum mixture. Repeat with the remaining oil and beef.
- Drizzle the vinegar dressing over the beef mixture. Add the coriander leaves and bean sprouts. Gently toss to combine. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set