Name: Stir-fry beef with capsicum and black bean sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Beef with capsicum and black bean sauce; 400 gram rump or blade steak, thinly sliced; 2 teaspoon rice wine or dry sherry; 1 tablespoon light soy sauce; 1/3 teaspoon cornflour; 1 tablespoon chinese fermented black beans, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoon grated ginger; 1/3 cup vegetable oil; 1 onion, thinly sliced; 2 green capsicum, cut into strips; steamed rice, to serve

Stir-fry beef with capsicum and black bean sauce

Stir-Fry Special - Beef with Capsicum and Black Bean Sauce

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

Beef with capsicum and black bean sauce

400 gram rump or blade steak, thinly sliced

2 teaspoon rice wine or dry sherry

1 tablespoon light soy sauce

1/3 teaspoon cornflour

1 tablespoon chinese fermented black beans, finely chopped

2 garlic cloves, finely chopped

2 teaspoon grated ginger

1/3 cup vegetable oil

1 onion, thinly sliced

2 green capsicum, cut into strips

steamed rice, to serve

Method

Beef with capsicum and black bean sauce

1.Place beef in a bowl. Pour over combined rice wine, soy sauce and cornflour. Season with pepper and set aside for 10 minutes. Combine black beans, garlic and ginger and set aside.

2.Heat half of oil in a wok on high. Stir-fry beef in batches for 3 minutes until browned. Remove and set aside.

3.Heat remaining oil in wok on high. Stir-fry onion for 2 minutes. Add black bean mixture and cook for another minute. Add capsicum and stir-fry for another minute. Return beef to wok with 2 tablespoons water and stir-fry for 2 minutes, until heated through. Serve with steamed rice.

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Ingredients

Method

Beef with capsicum and black bean sauce

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