Szechuan Beef HT
Course Dairy Free Eggless China Asia Asian
2 tbsp Vegetable Oil
45gg/1lb Rump Steak, cut into
about 5cm/2 inches long
1 Chilli, deseeded and finely chopped
1 Red Capsicum (Sweet Pepper),
90ml/3fl.oz. Beef Stock
4 tbsp Soy Sauce
21 tbsp Cornflour
Heat the oil in a large frying pan, add the beef and stir fry for 1-2 minutes.
Add the chili and capsicum and stir fry for a further minute.
In a small bowl, blend together the stock, soy sauce and cornflour then
the meat and stir fry for 2-3minutes. Serve immediately.
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