Chinese Beef and Capsicums

Calorie.Less.Cooking's picture

Nov. 30, 2011


Topside of beef 1 3/4 Pound
Oil 8 Tablespoon
Sherry/Marsala 1 Tablespoon
Cornflour 1 Tablespoon
Soy sauce 2 Tablespoon
Castor sugar 1 Teaspoon
Onions 4 , finely sliced
Green capsicums 3 , deseeded and cut into thin strips
Salt 1/2 Teaspoon
Monosodium glutamate 1/4 Teaspoon



1) Slice the Chinese Beef across its grain into wafer-thin slices. Slice them further into 1 1/4-inch strips. Transfer the meat into a bowl along with 2 tablespoons of oil, sherry or Marsala, cornflour, soy sauce and castor sugar. Mix and set aside for 30 minutes.


2) In a frying pan or wok, heat 3 tablespoons of oil. Add in the onions and saute for 2 minutes till brown. Sprinkle salt. Add in the capsicum strips and cook for 2 more minutes.

3) Take the pan or wok off the flame.

4) Into a pan, add in 5 tablespoons of oil. Add in the drained meat. Cook over high flame and let them brown on all sides. Keep stirring for another 2 to 3 minutes.

5) Add in the capsicums and onion. If you desire, add the marinade as well.

6) Next, add in the monosodium glutamate. Cook without cover for about 3 minutes. Make sure not to overcook at this stage.


7) Serve the Chinese Beef and Capsicums hot, with boiled brown rice on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6