Ingredients
- 500g stir fry beef strips
- 2 tbsp balsamic vinegar
- 2 tbsp dark soy sauce
- 2 tbsp Worcestershire sauce
- small bunch spring onions, sliced on the diagonal
- 200g roasted antipasto peppers in oil or vinegar, drained and sliced
- boiled rice, to serve
Method
-
Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
-
Heat a small dry wok until it’s very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.