30ml (2 tbsp) vegetable oil
750g (1.7 lb) beef fillet, thinly sliced
4 cloves garlic, crushed
1 small red onion, cut into wedges
8 Peppadew® Hot Piquanté peppers, quartered
10ml (2 tsp) Peppadew® Hot Piquanté Peppers brine
100ml (3.4 fl oz.) Oyster Sauce
25ml (5 tsp) chopped mint leaves
25ml (5 tsp) whole mint leaves
Heat wok or electric frying pan over high heat. Add 15ml of the oil and swirl to coat. Add meat and garlic in batches and stir-fry for 2 minutes, removing each batch after frying.
Add remaining oil and fry onion until translucent. Return meat to wok or pan and add the Peppadew® Hot Piquanté Peppers and brine, oyster sauce, sugar and chopped mint leave.
Cook for a further 1-2 minutes. Remove from heat and stir in the whole mint leaves.
Serve with rice.