This is a super-quick dish for one of those nights you are rushing around. It will go with anything such as rice, noodles or even in to wraps for peppered beef style fajitas.

Ingredients Serves 4 +
500g beef, cut into strips
5 tbsp dark soy sauce
3 tbsp rice wine vinegar
3 tbsp light brown sugar
2 tbsp cornflour
2 tbsp sesame oil
Freshly ground black pepper
1 green pepper cut into strips
1 red pepper cut into strips
3 cloves garlic, finely chopped
1 tbsp ginger, grated
Cracked black pepper

In a mixing bowl, whisk the soy sauce, vinegar, brown sugar, and cornflour until combined.

In a large pan over high heat, heat one tablespoon of the sesame oil. When the oil is smoking, add the steak and season with salt. Cook, turning occasionally until browned on all sides. Transfer steak to a tray and set aside In the same pan over medium heat, heat remaining tbsp of sesame oil. Cook the peppers, stirring occasionally until soft ( about five minutes).

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Add garlic and ginger and cook, stirring until fragrant for around a minute more.

Return the beef to pan and add sauce. Stir in the sauce and cook until everything is glazed. Sprinkle with a generous helping of black pepper and serve immediately.

The Herald: Chef Gary TownsendChef Gary Townsend

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend