750g (1.5lbs) sirloin beef, cut into 2 in. strips
1 bottle SUPERB BLEND Ginger Pepper Jelly
1 each red, green, yellow sweet peppers, cut in strips or large dice
1 christopher(chayote), cut in strips
3 stalks of sliced celery
2 large onions, cut in crescents
5 cloves of garlic, sliced thin
Thumb sized piece of fresh ginger root cut in thin strips
60g(2 oz) of chopped roasted unsalted peanuts
4 stalks of green chives, sliced long
90g(3 oz) mung bean sprouts
1 medium bunch chopped fresh coriander
1 tbsp of balsamic or raspberry vinegar
90ml. (3 fl. oz.) soy sauce
2 tbsp. brown sugar
1 tbsp. of peanut and sesame oil respectively
Salt and freshly ground black pepper.
In a bowl, combine vinegar, soy and 1/2 bottle of Superb Blends's Ginger Pepper Jelly. Add beef and marinate at room temperature for 1-2 hours or overnight in the refridgerator.
Heat a wok and add oil and sugar. Just as it begins to smoke, toss in ginger strips, garlic and onions. Stir-fry for 3 minutes.
Remove beef from the marinade with a slotted spoon and add to the wok. Add salt and pepper. Cook for 3 minutes turning often. Reserve marinade.
Add sweet peppers, christophene and celery. Cook for 3 minutes.
Add peanuts, chives, coriander greens, the reserved marinade mixture and the remainder of the Superb Blend Ginger Pepper Jelly. toss well over heat for 2 minutes and serve immediately with plain rice.
To make a splendid dressing for a salad of thinly sliced cabbage, sweet corn kernels and shredded carrots to accompany this dish add a little sugar and some vinegar to some slightly thinned ginger pepper jelly and shake well.