Chinese Pepper Beef & Capsicum Stir-Fry
with Garlic Rice & Pre-Chopped Asian Veggies
- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Molluscs
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
My oh my, did someone say it's beef stir-fry night? Lucky for you, we've put together one of the classics for you to devour in no time. Keep an eye out for the kecap manis and oyster sauce mixture that coats all of the veggies and beef to perfection. It is so good that it deserves some recognition.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
brown onion
1
capsicum
1 sachet
black peppercorns
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 bag
Asian stir-fry mix
1 packet
beef strips
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1.5 tbs
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice brown onion and capsicum. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin. • In a small bowl, combine kecap manis, oyster sauce and a splash of water.
Little cooks: Take charge by combining the sauces!
• Heat a drizzle of olive oil in a large frying pan over high heat. Cook onion,capsicum and Asian stir-fry mix, tossing, until tender, 5-7 minutes. • Reduce heat to medium and add the soy sauce and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Meanwhile, in a medium bowl, combine beef strips, cornflour and peppercorns. Season with salt. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Add sauce mixture and return veggies to pan, tossing to combine, 1 minute.
• Divide garlic rice, Chinese pepper beef and capsicum stir-fry between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, restaurant-quality taste. Some suggested adding ginger or extra spices for more depth.
- Ease of prep: Quick and easy to prepare, with pre-chopped veggies saving time. Some found separating the beef strips challenging.
- Suggestions: Consider using one capsicum instead of two. Some preferred plain jasmine rice or swapping to basmati.
- Leftovers: Reheated well the next day, with several customers enjoying it for lunch.
- Portions: Generous servings, with plenty for most. A few wanted more rice relative to the stir-fry mix.
