Chilli Rainbow Beef

Chilli Rainbow Beef

Ingredients : 1 medium red pepper, seeded
1 medium green pepper, seeded
1 medium yellow pepper, seeded
200g mushrooms, sliced
450g rump steak
1 tblsp dark soy sauce
1 tblsp light soy sauce
3 tblsp dry or medium sweet sherry
2 tblsp sweet chilli sauce
250g packet dried egg noodles, medium
3 tbsp cooking oil or wok oil
1 onion, sliced
2 cloves garlic, peeled and finely chopped or use ready chopped
2.5cm piece root ginger peeled and finely grated
fresh chives to garnish

Method : 1. Cut the peppers into thin strips and leave on one side.
2. Trim and slice the steak into thin strips, 4cm long. Put in a bowl. Sprinkle over the soy sauces, sherry and chilli sauce and leave to marinade for at least 15 mins.
3. Bring a large pan of salted water to the boil. Stir in noodles and turn off heat. Leave to stand for 6 mins while stir frying.
4. Heat oil in a wok or frying pan over a high heat until sizziling. Add steak and stir fry for 1 min.
5. Add onions and mushrooms and stir fry for another min.
6. Add garlic and ginger and stir fry for another 30 secs. Then add peppers and stir fry for another 2 to 3 mins.
7. Drain the noodles well. Transfer stir fry mixture to a heated serving dish. Seve immediately with the steaming hot noodles garnished with chives.

Tip : If you leave the steak in the freezer compartment for 20 mins it is easier to cut or if using frozen steak cut 30 mins after it is taken out of the freezer.