Ingredients

• 1 tbsp light soy sauce
• 2 tbsp dry sherry
• 2 garlic cloves
• peeled
• finely chopped
• 1 tbsp freshly cracked black pepper
• 1 tbsp cornflour
• 500g/1lb 2oz beef fillet
• finely sliced
• 2 tbsp vegetable oil
• 2 red peppers
• seeds removed
• finely sliced
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 50-75ml/2-3fl oz water
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• cooked according to packet instructions
• drained and cooled completely
• 2 large free-range eggs
• lightly beaten
• 2 tsp sesame oil
• 4 spring onions
• finely sliced
• 3 tbsp finely chopped fresh coriander leaves

Directions

• For the black pepper beef
• whisk together the light soy sauce
• dry sherry
• garlic
• cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.
• At the end of the marinating time
• remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking
• then add the vegetable oil and beef. Stir fry for 1-2 minutes
• or until just browned all over. Remove the beef from the wok and set aside.
• Add the peppers to the wok and stir fry for 1-2 minutes
• then add the oyster sauce
• dark soy sauce
• sesame oil and water. Cook for one minute
• then return the beef to the wok and stir fry for a further minute. Keep warm.
• For the egg fried rice
• heat a clean wok until hot and add the oil. Add the cooked
• cooled rice and stir fry for 2-3 minutes to heat through.
• Lightly mix the beaten eggs and sesame oil together
• then pour over the rice. Continue to stir fry for 2-3 minutes
• breaking up any large lumps of egg and rice with a wooden spoon
• until the egg is set. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the spring onions and coriander.
• To serve
• spoon the black pepper beef onto serving plates and pile the egg fried rice alongside.