90 ml (6 tbsp) orange juice
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) beef extract
30 ml (2 tbsp) chilli seasoning
5 ml (1 tsp) cornflour
salt and freshly ground pepper
275 g (10 oz) rump steak, trimmed and cut into 1 cm (1/2 inch) cubes
about 45 ml (3 tbsp) peanut oil
175 g (6 oz) red pepper, seeded and diced
125 g (4 oz) onion, skinned and diced
425 g (15 oz) can black eye beans, drained
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) beef extract
30 ml (2 tbsp) chilli seasoning
5 ml (1 tsp) cornflour
salt and freshly ground pepper
275 g (10 oz) rump steak, trimmed and cut into 1 cm (1/2 inch) cubes
about 45 ml (3 tbsp) peanut oil
175 g (6 oz) red pepper, seeded and diced
125 g (4 oz) onion, skinned and diced
425 g (15 oz) can black eye beans, drained
method
1. Whisk together the orange and lemon juice, beef extract, chilli seasoning, cornflour and seasoning and pour over the beef. Leave to marinate for 1 hour.
2. Heat 45 ml (3 tbsp) oil in a wok or large frying pan until smoky hot. Drain the beef, reserving the marinade and brown a few pieces at a time. Remove with a slotted spoon.
3. Add the pepper and onion to the pan. Fry, stirring all the time, for 2 - 3 minutes, adding more oil if necessary. Return the beef with the beans and marinade mixture. Cook, stirring, for a further 2-3 minutes, until the sauce thickens and glazes the ingredients. Adjust the seasoning.
2. Heat 45 ml (3 tbsp) oil in a wok or large frying pan until smoky hot. Drain the beef, reserving the marinade and brown a few pieces at a time. Remove with a slotted spoon.
3. Add the pepper and onion to the pan. Fry, stirring all the time, for 2 - 3 minutes, adding more oil if necessary. Return the beef with the beans and marinade mixture. Cook, stirring, for a further 2-3 minutes, until the sauce thickens and glazes the ingredients. Adjust the seasoning.
serving amount
serves 4
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