Rainbow Beef
By: Anonymous
Published: Saturday, February 13, 2010 - 7:45am

Ingredients




1 kg beef, fillet
1 teaspoon teriyaki sauce
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
4 teaspoons cornflour
cup sherry, dry
1 tablespoon soy sauce
1 tablespoon oyster sauce
cup chicken stock
1 tablespoon lemon juice
1 tablespoon sugar (caster)
2 tablespoons vegetable oil
1 onions, medium
1 carrots, medium
1 green capsicum
1 red capsicum

Preparation

1 Slice beef finely, cut into thin strips, combine in bowl with teriyaki sauce, garlic, ginger and 1/2 the cornflour, stand 30 minutes. 2 Peel and slice onions, carrots. Seed and cut capsicum into thin strips. 3 Blend remaining cornflour with sherry, soy sauce, oyster sauce, water lemon juice and sugar. 4 Heat 1/2 of the oil in wok, add beef in batches, stir-fry over high heat, remove from wok and set aside. 5 Heat remaining oil in wok. Add onion and carrot, stir-fry few minutes or until just soft, add peppers, stir-fry 2 minutes, add beef. 6 Add sherry mixture to wok, stir until sauce boils and thickens.