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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set