Peppered Beef Stir Fry with Asian Vegetables + Steamed Rice (Peppersteak)

Serves 4


500g Sirloin steaks (about 1/2 inch thick), trimmed

1 x 60g sachet Cooks Choice Pepper Steak Coating

1/2 Onion, thinly sliced lengthwise

2 Medium Peppers, one red, one green, sliced into 1/4-inch strips

100g Bean Sprouts

50g Frozen Peas (defrosted)

2 large tomatoes, de-seeded and roughly chopped

3 tablespoons sesame oil



  1. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Cut them across the grain in 1/2 inch wide strips. Place the steak in a bowl or bag and add the Cooks Choice Pepper Steak coating. Coat evenly and set aside for 10 – 20 mins.


  1. Heat 2 Tbsp oil in a wok or large frying pan on high heat. Add the sliced onions and peppers, cook, stirring, until just barely tender, about 1-2 minutes. Remove the vegetables from the pan to a bowl and keep warm.


  1. Heat an additional tablespoon of oil in the skillet on high heat, until the oil is shimmering. Add the strips of beef, let the beef brown initially, then stir. Cook for no more than a minute (for medium-rare). Add in the cooked peppers and onions, also the peas, tomatoes and bean sprouts cook for a half minute longer, stirring. Remove from heat.


Serve with steamed rice.