Chinese Pepper, Steak and Potato Stir-Fry

Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour, textures and authentic flavours.

Prep Time 20 mins
Cooking Time 10 mins

Serves 2

The best type of potato for this recipe is a Fluffy
variety such as Maris Piper or King Edward

Recipe contains: Gluten

Ingredients

400g Fluffy potatoes peeled, cooked, cooled and sliced into 2cm discs

For the steak marinade:
1 teaspoon light soy
1 teaspoon cornflour
1 teaspoon Shaoxing wine (or dry sherry)
200g thin cut beef steaks, cut into 1cm slices
2 garlic cloves, peeled and finely chopped
1 x 3cm piece fresh root ginger, peeled and finely chopped
2 spring onions, white parts finely chopped, green parts reserved to garnish

For the pepper sauce:
2 tablespoon light soy sauce
2 tablespoons Shaoxing wine (or dry sherry
1 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon cornflour

For the vegetables:
2 tablespoons groundnut oil (or another flavourless oil)
1 green pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 onion, peeled and cut into wedges

Nutritional Information

Nutrient

Amount

Range

Calories
Fat
Sugars
Salt

558
21.8g
6.4g
18g
3g

-
High
High
Low
High

From AHDB. Per Serving. % Relates to daily amount. Find out more.

Method:

1. Mix the marinade ingredients together in a plastic food bag or shallow dish. Add the steak, coat gently, then seal or cover and set aside while you prepare the rest of the ingredients.
2. Combine the ginger, garlic and spring onion in a bowl and set aside.
3. In a small bowl mix together the pepper sauce ingredients and set aside.
4. Heat 1 tablespoon groundnut oil in a wok or large non-stick saucepan. When it is very hot, add the steak and sizzle for 30 seconds each side. Using tongs, remove the steak from the pan and place to the site on a plate. Then, add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to crisp the other side.
5. Remove the potatoes from the pan and place to one side. Add more oil before adding the peppers and onion. After about 3 minutes, when the vegetables have softened, remove from the pan and transfer to another plate.
6. Add the last bit of oil along with the ginger, garlic and spring onion, stir briefly to cook before adding the sauce ingredients (stir before adding so the cornflour is mixed in). As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat.
7. Garnish with the green part of the spring onions and serve immediately.

Nutritional information is from AHDB It is intended as a guide only with no guarantee to its accuracy. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Chinese Pepper, Steak and Potato Stir-Fry? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Autumn, Beef, Lunch & Dinner, Mains, Under 30 mins, Video, World Flavours

Find more recipes that use Fluffy
potatoes such as Maris Piper or King Edward.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

The best type of potato for Chinese Pepper, Steak and Potato Stir-Fry
is a Fluffy
variety such as Maris Piper or King Edward

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.