Stir-fried Pepper Beef with Mangetout

By Ken Hom From the book Complete Chinese Cookbook
Stir-fried Pepper Beef with Mangetout

This is my adaptation of a stir-fried beef dish which is popular in Chinese restaurants in the West. What makes this recipe so adaptable is that any fresh vegetable can be substituted for the mangetout, which are known as snow peas in America and Australia. This dish is extremely simple to make.

For how many? Serves 4


  • 450g (1lb) beef fillet
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry sherry
  • 2 tsp sesame oil
  • 2 tsp cornflour
  • salt and black pepper
  • 100g (4oz) red or green peppers (about 1)
  • 3 tbsp groundnut oil
  • 225g (8oz) mangetout, trimmed
  • 150ml (5fl oz) Chicken Stock or water
  • 3 tbsp oyster sauce


Cut the beef into thick slices 5cm (2in) long. Put them into a bowl and add the soy sauce, rice wine, sesame oil, cornfl our, ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix well with the beef and allow the mixture to marinate for 15 minutes. Cut the red or green peppers into 5cm (2in) strips.

Heat a wok or a large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, stir-fry the beef for 3 minutes. Remove the beef and drain in a colander or sieve, reserving the oil.

Wipe the wok or pan clean, then reheat it and return 1 tablespoon of the drained oil. When it is hot, stir-fry the pepper strips and mangetout for 2 minutes. Then add the chicken stock and oyster sauce and bring the mixture to the boil. Return the cooked beef to the pan and stir well. Turn on to a serving platter and serve at once.

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