Name: Beef and black beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 cup chinese rice wine; 1 teaspoon sesame oil; 1 teaspoon cornflour, plus 1 teaspoon extra; 700 gram beef rump steak, trimmed, thinly sliced; 1/4 cup chicken stock; 1 teaspoon caster sugar; 1 tablespoon vegetable or grape seed oil; 1 tablespoon salted, fermented black beans, rinsed, chopped; 2 clove garlic, crushed; 1 medium white onion, cut into wedges; 1 medium red capsicum, thinly sliced; 1 medium yellow capsicum, thinly sliced; green onion curls, to garnish (see notes)

Ingredients

1/4 cup chinese rice wine

1 teaspoon sesame oil

1 teaspoon cornflour, plus 1 teaspoon extra

700 gram beef rump steak, trimmed, thinly sliced

1/4 cup chicken stock

1 teaspoon caster sugar

1 tablespoon vegetable or grape seed oil

1 tablespoon salted, fermented black beans, rinsed, chopped

2 clove garlic, crushed

1 medium white onion, cut into wedges

1 medium red capsicum, thinly sliced

1 medium yellow capsicum, thinly sliced

green onion curls, to garnish (see notes)

Method

1.Combine half the rice wine, sesame oil and cornflour in a medium bowl. Add beef; toss to coat. Stand for 5 minutes. Whisk remaining rice wine, extra cornflour, stock and sugar in a small bowl.

2.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.

3.Heat remaining oil over high heat in wok or pan. Add black beans and garlic; stir-fry for 10 seconds. Add onion; stir-fry for 2 minutes or until golden. Add capsicum; stir-fry for 1-2 minutes. Return beef to wok with reserved sauce mixture; simmer for 2-3 minutes or until slightly thickened. Serve topped with onion curls.

You can replace the rice wine with dry sherry. Substitute 1 1/2 tablespoons black bean sauce for the fermented black beans. To make green onion curls, place thinly sliced onion in iced water.
Note

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Ingredients

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