Beef in Black Bean Sauce

INGREDIENTS

• 600g Beef Curry Cut
• 120g Black Bean Sauce
• 1 Onion
• 1 Bell Pepper
• 4 cloves Garlic
• 20g Ginger
• 2 tbsp Soy Sauce
• 2 tbsp Shaoxing Rice Wine
• 4 tsp Cornstarch
• 1 tsp Sugar
• 4 tbsp Cooking Oil
• 120ml Water
• 0 Cooked Rice

STEPS

1. 1

   Slice 600g of beef curry cut (thinly across the grain). In a bowl, combine it with 2 tbsp of soy sauce, 2 tbsp of shaoxing rice wine, 4 tsp of cornstarch and 1 tsp of sugar, then leave to marinate for 10 minutes.

   ⏱ 10 min

2. 2

   Prepare 1 onion (cut into chunky wedges), 1 bell pepper (cut into squares), 4 cloves of garlic (minced) and 20g of ginger (finely sliced). Mix 120g of black bean sauce with 120ml of water in a small bowl.

3. 3

   Heat 4 tbsp of cooking oil in a wok or large frying pan over high heat until it shimmers. Add the marinated beef in a single layer and stir-fry for 4 to 5 minutes, turning frequently, until browned and no pink remains. Transfer the beef to a clean plate.

   ⏱ 4 min

4. 4

   Return the wok to high heat. Add the onion, bell pepper, garlic and ginger, then stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and the aromatics are fragrant.

   ⏱ 3 min

5. 5

   Pour in the black bean sauce mixture and bring it to a vigorous simmer. Return the beef to the wok and stir-fry for 2 to 3 minutes, until the sauce is glossy, thickened and the beef is fully cooked. Serve immediately with 0 cooked rices.

   ⏱ 2 min