Pepper Beef Stir-Fry

A quick saucy beef stir fry that’s great with rice.


Protein / Veg

  • 450g beef steak (sirloin or similar, thinly sliced into strips)
  • 3 Cloves Garlic, minced 
  • 1 large onion, red or brown
  • 1 green capsicum (sliced into strips)
  •  200g Mushrooms (sliced)
  • Olive Oil (or other) for stir-frying


  • 1 Cup Stock
    (I usually have chicken)
  • 2 Tablespoons Tamari 
  • 1/4 teaspoon Xanthan Gum
    (may add more for a thicker consistency)
  • Salt and Pepper to taste


  1. Prepare all ingredients mise en place.

  2. Pre-heat a stainless steel wok, add oil – then quickly brown beef strips along with garlic. Once done, season to taste with salt and pepper, and remove from wok, set aside. If there is a lot of juice left over from the beef – then discard that before continuing.

  3. In the same wok, stir-fry capsicum and onion in some oil until tender.

  4. Add the stock, soy sauce, and mushrooms, and bring to a gentle simmer.

  5. Sprinkle in the xanthan gum and stir in well. Keep cooking, stirring occasionally until it starts to thicken and mushrooms are tender.

  6. Stir through the cooked beef strips until heated through.

    Serve immediately, great with rice and corn.