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black pepper bavette beef steak stir fry

black pepper steak stir fry

Gary @ BigSpud
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Ingredients
  

For the beef:

  • 400 g bavette steak
  • 1 teaspoon cornflour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • A good six or seven grinds of black pepper

For the sauce

  • 300 ml beef stock
  • 1 teaspoon cornflour
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • Plenty of freshly ground black pepper to taste

For the stir fry:

  • 200 g sugar snap peas halved
  • 100 g asparagus halved
  • 1/2 red pepper diced
  • 2 nests egg noodles boiled, drained and rinsed

Instructions
 

  • Combine all the ingredients for the beef marinade well and baste liberally on the steaks. Leave covered for at least an hour.
  • Make your sauce by combining all the ingredients, whisking well to dissolve the cornflour.
  • When you're ready to cook, get your wok on screaming hot. Shake excess marinade off the beef and fry the steaks for 90 seconds on each side, until they have coloured well but still quite squishy to the touch. Leave on a board to rest on one side while you carry on with the rest.
  • Keep the wok hot and add a tablespoon of oil. Stir fry the vegetables until starting to soften. Keep stirring to avoid them catching, and then add the sauce (at this point you don't have to stir so diligently).
  • Slice the steak thinly. When the sauce in the wok is bubbling and thick, tip the steak and the cold noodles into the pan. Stir fry for another minute to warm up the beef and noodles, and serve immediately.