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      Black paper steak

      Ingredients 8 oz (250 g) beef tenderloin...




      8 oz (250 g) beef tenderloin, flank steak or flap meat, thinly sliced
      2 1/2 tablespoons cooking oil
      1 clove garlic, minced
      1 teaspoon grated fresh ginger
      1/2 small green bell pepper, deseeded and cut into pieces
      1/2 small red bell pepper, deseeded and cut into pieces
      1/2 onion, sliced
      1 teaspoon ankee black pepper powder
      Salt, to taste
      For the Marinade 
      1 teaspoons soy sauce
      1 tablespoon Ankee oyster sauce
      1 teaspoon Chinese rice wine or sherry
      1/2 teaspoon cornstarch
      1/2 teaspoon sesame oil
      1/2 teaspoon sugar

      1. Marinate the beef with all the Marinade ingredients, about 15minutes.
      2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
      3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and Ankee black pepper powder. Stir-fry until you smell the aroma from the ingredients in the wok.
      4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

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