Chilli bean sprout and beef salad

Fiery chillies makes this beef stir-fry salad a tastebud-tingling main.

Recipe «Chilli bean sprout and beef salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 500g bean sprouts, 1 tbsp soy sauce, 1/2 tbsp white vinegar, 1/2 tsp sesame oil, 1 fresh red birdseye chilli, finely chopped , Salt & ground white pepper, 2 tbsp peanut oil, 1 red capsicum, halved, deseeded, sliced , 6 green shallots, ends trimmed, diagonally thinly sliced, 1 garlic clove, finely chopped, 400g piece beef fillet, thinly sliced, 1/3 cup loosely packed fresh coriander leaves.

Ingredients:

• 500g bean sprouts 
• 1 tbsp soy sauce 
• 1/2 tbsp white vinegar 
• 1/2 tsp sesame oil 
• 1 fresh red birdseye chilli, finely chopped 
• Salt & ground white pepper 
• 2 tbsp peanut oil 
• 1 red capsicum, halved, deseeded, sliced 
• 6 green shallots, ends trimmed, diagonally thinly sliced 
• 1 garlic clove, finely chopped 
• 400g piece beef fillet, thinly sliced 
• 1/3 cup loosely packed fresh coriander leaves 

Instructions

1. 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.
2. 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.
3. Drizzle the vinegar dressing over the beef mixture. Add the coriander leaves and bean sprouts. Gently toss to combine. Serve immediately.