Tri-Colour Capsicum and Beef Stir-fry

Ingredients

• 1 Tbsp oil
• 1 red onion, sliced
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 green capsicum, sliced
• 500g beef schnitzel, thinly sliced
• 2 Tbsp Gregg's Coriander & Garlic Paste
• 2 tsp Gregg's Ground Cumin
• 1 Tbsp oil, additional
• 1 tsp Gregg's Crushed Chilli
• 2 tsp soy sauce
• 1 Tbsp Gregg's Coriander & Garlic Paste, additional

Method

Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the onion and capsicums and cook for 3 minutes. Remove from the wok and set aside.
In a bowl, combine the beef with 1 tablespoon Gregg's Coriander and Garlic Paste and the Ground Cumin. Heat the extra oil in the wok and cook the beef in batches, until well browned.

Return the beef and vegetables to the wok, add the Gregg's Crushed Chilli, soy sauce and extra tablespoon of Gregg's Coriander & Garlic Paste and cook for 2 - 3 minutes until everything is heated through.

Serve with steamed rice.