← Nouns Cooking · Caribbean

Ingredients

• 600 g sirloin or flank steak, cut across the grain into thin strips
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 1 tsp coarsely ground black pepper
• 1 tbsp Cornflour (cornstarch), divided
• 2 tbsp Vegetable oil
• 1 Onion, cut into wedges
• 2 peppers (1 red, 1 green), cut into strips
• 2 Spring onion, cut into 3 cm lengths
• 2 sprigs Thyme
• ¼ Scotch bonnet chilli, finely chopped
• 1 tsp Sugar
• 200 ml beef stock or water

Method

1. Toss the beef with the soy sauce, oyster sauce, garlic, ginger, black pepper and 1 tsp cornflour. Leave for 10 min while you cut the vegetables.
2. Heat the oil in a wok or large pan over high heat. Sear the beef in two batches for 2 min each, until browned. Lift it out.
3. Add the onion, peppers, spring onion, thyme and scotch bonnet and stir-fry for 2–3 min, until bright and just softening.
4. Return the beef with any marinade, add the sugar and stock and simmer for 5 min, until the beef is tender.
5. Mix the remaining cornflour with 1 tbsp water, stir it in and bubble for 1 minute until the gravy is glossy. Taste for salt and serve with rice.

Tips

• Contains soy, wheat (soy sauce) and shellfish (oyster sauce).
• Slicing the beef thinly across the grain is the key to tender strips.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Cook Like a Jamaican That Girl Cooks Healthy CaribbeanPot.com