Stir-fried Pepper Beef with Mangetout

Stir-fried Pepper Beef with Mangetout from Ken Hom's Complete Chinese Cookbook. This is Ken's adaptation of the stir-fried beef dish popular in Chinese restaurants in the West. This dish is extremely quick and easy to make and is full of flavour.

From the book

Complete Chinese Cookbook by
Complete Chinese Cookbook
Ken Hom's all-encompassing guide to Chinese cuisine
250 inspiring recipes for authentic Chinese dishes
Easy-to-follow recipes from basic dishes to elaborate feasts


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.

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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