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Beef and black bean stir-fry
Beef and black bean stir-fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate casual Fridays with a flavorful stir-fry featuring crisp capsicum and a sweet, thick sauce.
Ingredients:
  • 5.00 gm cornflour
  • 42.00 gm light soy sauce
  • 40.00 ml dry sherry
  • 500g beef rump steak, thinly sliced diagonally
  • 80ml (1/3 cup) beef stock
  • 60ml (1/4 cup) Black Bean Sauce
  • 10.00 gm caster sugar
  • 1/2 tsp sesame oil
  • 27.30 gm peanut oil
  • 1 brown onion, halved, thinly sliced
  • 1 large green capsicum, halved, seeded, coarsely chopped
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • Steamed white rice, to serve
  • 2 shallots, trimmed, thinly sliced diagonally
Instructions:
  • In a bowl, mix together the cornflour, half of the soy sauce, and half of the sherry. Add the beef and stir until coated. Let it sit for 10 minutes to marinate.
  • In a bowl, mix the stock, black bean sauce, sugar, sesame oil, and the rest of the soy sauce and sherry.
  • In a sizzling wok, heat 2 teaspoons of peanut oil, then stir-fry half the beef until browned. Transfer to a plate. Repeat with another 2 teaspoons of peanut oil and the remaining beef, reheating between batches. Finally, heat the rest of the peanut oil in the wok. Stir-fry onion and capsicum until tender, then add ginger and garlic for a burst of aroma. Toss in the beef and stock mix and stir-fry until the sauce thickens. Serve over rice in bowls and garnish with chopped shallots.

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