Stir-Fried Beef Spaghetti with Black Pepper Sauce

Ingredients

• 250 g Beef Rump or Fillet
• 150 g Pasta (Spaghetti)
• 1 Green Bell Pepper, slice d
• 1 Red Bell Pepper, slice d
• 1 Onion, cut into piece s
• 2 tsp Cooking Oil
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp Sugar
• 1 tsp Black Pepper
• 1 Tbsp Corn Starch
• 2 Tbsp Water
• 1 tsp Vegetable Oil
• 2 Tbsp Lee Kum Kee Black Pepper Sauce
• 1 tsp Sugar

Instructions

1. Slice the beef to a thickness of 0.5cm and marinate it for 30 minutes.
2. Heat a pan over high heat until it starts smoking. Add the oil and the beef. Pan fry them for 1 minute on each side. Set them aside.
3. Cook the spaghetti until al dente. Drain pasta (reserve ½ cup of the cooking water) and set aside.
4. Heat a pan over medium heat. Add the remaining oil. Stir fry the bell peppers and onions until slightly softened. Add the beef and pasta, along with the sauce mix and the reserved pasta water. Stir well and let the sauce coat the pasta for 1 minute. Ready to serve.