FAST Pepper Steak Stir Fry Meal Prep in 30 Minutes

Nothing beats a quick meal, especially when it sets you up for the week in the space of 30 minutes. My best advice for this dish is to get the rice cooking, then prep and cook everything else in the meantime. This recipe creates 5 delicious pepper beef stir fry portions that can be easily stored and eaten when needed. Please enjoy.

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➖ Recipe ➖

Ingredients -

Jasmine Rice -

1 1/2 Cup (300g) - Jasmine Rice, Washed 
2 Cups (500ml) - Cold Water 
Salt to Taste 
10g (0.3oz) - Coriander (Cilantro), Roughly Chopped 

Steak & Seasoning - 

800g (1.7lb) - Flank, Skirt, Rump, Fillet or Scotch Steak, Thinly Sliced 
Salt To Taste 
Cracked Black Pepper To Taste

Stir Fry - 

2 Tbsp (40ml) - Peanut Oil
2 - Large Brown (Yellow) Onion, Sliced 
2 - Small Red Bell Pepper (Capsicum), Sliced  
4 - Spring Onions (Scallions), Chopped  
5 - Garlic Cloves, Grated 
10g (0.3oz) - Ginger, Grated
1/3 Cup (80ml) - Light Soy Sauce
2 Tbsp (40ml) - Oyster or Hoisin Sauce 
1/4 Cup (60ml) - Beef or Chicken Stock or Water 
1 Tbsp (10g) - Corn Flour
Cracked Black Pepper (Lots)
Coriander (Cilantro) (Optional)
1 - Long Red Chilli, Sliced (Optional)

Method - 

Add the jasmine rice, water, and a pinch of salt in a saucepan. Place over a high heat, boil, place on a lid, reduce the heat to low and cook for 12 minutes. After 12 minutes, turn off the heat, leave the lid on and let steam for 6 minutes. Remove the lid and fluff with a fork or spatula. (Optional) Add in the coriander (Cilantro) and fold through. 

Slice the steak and add it to a bowl. Add in a pinch of salt and the cracked black pepper. Mix to combine. 

Heat a wok over high heat. Add 2 Tbsp (40ml) of peanut oil, and once lightly smoking, add in the steak and stir fry for 2 minutes or until golden. Remove and place into a bowl. 

Place the same wok back over high heat. Add the remaining 1 Tbsp (20ml) of peanut oil, brown (yellow) onion, and red bell pepper (capsicum) and stir fry for 2-3 minutes. Add the snow peas (mangetout) and stir fry for 2 minutes. Add the garlic and ginger and stir fry for 1 minute.

Mix the soy sauce, dark soy sauce, oyster or hoisin sauce, beef stock, corn flour and cracked black pepper in a bowl. 

Add the sauce to the wok and cook, stirring for 1 minute. Add the beef back to the wok with the vegetables and sauce, stir fry for 1 minute or until the sauce is thick and coating everything, and remove from heat. 

Serve the pepper beef over the jasmine rice, garnish with coriander (cilantro) and red chilli. Dig in. 

Recipe Notes -

If you want to make this recipe differently, it’s also fantastic with chicken, seafood and fish.

Video, Hosted, Directed and Edited By Jack Ovens