Peking Beef and Pepper Stir-fry

Peking Beef and Pepper Stir-fry for tonight´s dinner sreve with shanghai rice
ingredients
serves 4
350 g (12 oz) rump or sirloin steak, sliced into strips
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) medium sherry
15 ml (1 tbsp) cornflour
5 ml (1 tsp) brown sugar
15 ml (1 tbsp) sunflower oil
15 ml (1 tbsp) sesame oil
1 garlic clove, finely chopped
15 ml (1 tbsp) grated fresh root ginger
1 red pepper, seeded and sliced
1 yellow pepper and red pepper, seeded and sliced
115 g (4 oz) sugar snow peas
4 spring onions, cut into 5 cm (2 in) lengths
30 ml (2 tbsp) oyster sauce
60 ml (4 tbsp) water

method
1. In a bowl, mix together the steak strips, soy sauce, sherry, cornflour and brown sugar. Cover and leave to marinate for 30 minutes.
2. Heat the sunflower and sesame oils in a preheated wok or large frying pan. Add the garlic and ginger and stir-fry for about 30 seconds. Add the peppers, sugar snow peas and spring onions and stir-fry for 3 minutes.
3. Add the beef, together with the marinade juices, to the wok or frying pan and stir-fry for a further 3 - 4 minutes.
4. Pour in the oyster sauce and water and stir until the sauce has thickened slightly.