My internets have gone wonky, only site I can seem to access is STW. I’m needing to look at http://www.bbc.co.uk/food/recipes/blackpepperbeefstirf_92254, but can’t get there.

Could someone copy and paste the ingredients and recipe in here for me?

Thanks

For the black pepper squirrel

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1 tbsp light soy sauce
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2 tbsp dry sherry
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2 garlic cloves, peeled, finely chopped
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1 tbsp freshly cracked black pepper
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1 tbsp cornflour
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500g/1lb 2oz squirrel fillet, finely sliced
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2 tbsp vegetable oil
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2 red peppers, seeds removed, finely sliced
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2 tbsp oyster sauce
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1 tbsp dark soy sauce
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1 tbsp sesame oil
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50-75ml/2-3fl oz water

For the egg fried rice

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2 tbsp groundnut oil
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200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely
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2 large free-range eggs, lightly beaten
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2 tsp sesame oil
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4 spring onions, finely sliced
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3 tbsp finely chopped fresh coriander leaves

Preparation method

1.

For the black pepper squirrel, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the squirrel slices and stir well to coat the squirrel in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.
2.

At the end of the marinating time, remove the squirrel from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and squirrel. Stir fry for 1-2 minutes, or until just browned all over. Remove the squirrel from the wok and set aside.
3.

Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the squirrel to the wok and stir fry for a further minute. Keep warm.
4.

For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.
5.

Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.
6.

To serve, spoon the black pepper squirrel onto serving plates and pile the egg fried rice alongside.

For the black pepper beef
1 tbsp light soy sauce
2 tbsp dry sherry
2 garlic cloves, peeled, finely chopped
1 tbsp freshly cracked black pepper
1 tbsp cornflour
500g/1lb 2oz beef fillet, finely sliced
2 tbsp vegetable oil
2 red peppers, seeds removed, finely sliced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
50-75ml/2-3fl oz water
For the egg fried rice
2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely
2 large free-range eggs, lightly beaten
2 tsp sesame oil
4 spring onions, finely sliced
3 tbsp finely chopped fresh coriander leaves
Preparation method
For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.
At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside.
Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm.
For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.
Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.
To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside.

too slow by far

Thanks both!

Edit – all 3

Charlie beat me to it!

And he formatted it as well…

the black pepper squirrel:

that is all