Black pepper beef stir fry with egg fried rice recipe
 1 tbsp light soy sauce2 tbsp dry sherry2 garlic cloves, peeled, finely chopped1 tbsp freshly cracked black pepper1 tbsp cornflour500g/1lb 2oz beef fillet, finely sliced2 tbsp vegetable oil2 red peppers, seeds removed, finely sliced2 tbsp oyster sauce1 tbsp dark soy sauce1 tbsp sesame oil50-75ml/2-3fl oz water 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 oil200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely2 large free-range eggs, lightly beaten2 tsp sesame oil4 spring onions, finely sliced3 tbsp finely chopped fresh coriander leaves 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 Method 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. 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. 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. 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. 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. 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. 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. To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside.