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Recipe for :

Beef and Peppers in Hoi-Sin Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)

  • Heat the oil in a wok.
  • Add the meat to the wok and brown lightly.
  • Add peppers, onion, and stir fry for two minutes.
  • Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir fry for 1 minute.
  • Optionally, crumble the beef stock cube into a little hot water, and add to the wok to make a thick sauce.

Serving suggestion:
Serve with either long grain rice, or noodles.

Serves 4

Martin James