Ingrediants:

  • 2 to 3 red chillis, seeded
  • Onion, peeled and quartered
  • 3 Cloves garlic, peeled
  • 3 Tablespoons oil
  • 500g Rump or topside beef, thinly sliced
  • 1 Tablespoon oyster sauce
  • 2 Tablespoons fish sauce
  • 4 Tablespoons water
  • 1 Red capsicum sliced
  • 2 Tablespoons chopped fresh coriander

Steps:

  1. Place chillies, onion and garlic into a food processor or blender and puree until almost smooth.
  2. Heat 2 tablespoons of the oil in a wok or large frying pan. Fry meat until well browned (you may have to do this in batches) and set aside.
  3. Add remaining 1 tablespoon oil to pan and stir-fry chilli paste over a moderate heat for 4 minutes or until golden brown.
  4. Stir in beef, oyster sauce, fish sauce, water and capsicum and fry for a further 2 minutes or until meat is cooked. Serve sprinkled with chopped coriander.

Serves 4