200g roasted antipasto peppers in oil or vinegar, drained and sliced
boiled rice, to serve
Marinate the beef: Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 minutes, or if you have the time, overnight.
Stir fry: Heat a small dry wok until it’s very hot. Tip in the beef, marinade and spring onions, stir fry for 2 minutes. Add the roasted peppers, then stir fry for a further 2 minutes. Divide the stir fry between shallow bowls and serve with some boiled rice.
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