Ingredients

Step by step

1. Add 1 tablespoon of the oil to a large frying pan or wok and sear the beef in small batches to ensure that it gets colour and flavour, adding more oil as needed. Season each batch with a little salt and a splash of dark soy at the end. Transfer to a plate as you go.
2. Using the same pan, add all the other ingredients to the oil and beef juices that are left behind, and stir-fry on a high heat until just tender. If your pan is not big enough you will have to do this in batches to make sure you get a char on everything, otherwise you run the risk of steaming the vegetables which will make them soggy rather than crunchy.
3. Return the beef to the pan, stirring everything together to combine. If it needs more seasoning you can add some more salt and a bit more soy depending on your taste (in Mauritius this dish often has MSG added for extra flavour).
4. Remove from the heat and scatter over the spring onions and fresh coriander. Serve with warm crunchy baguettes.
   Waste not

   White pepper – which is hotter than black pepper so should be used more sparingly – adds extra spice to stir-fries. In other dishes, it is used for aesthetic reasons to avoid black flecks. For example, try flavouring white sauces, mashed potatoes or creamy soups with white pepper.

Serve with

Easy homemade pitta breads