320grump steak(fat trimmed off and cut into strips)
1green pepper (sliced)
1red chilli(finely chopped)
2tbspShaoxing rice wine
1tspdark soy sauce
2tbsplight soy sauce
4tbspblack bean sauce
Place the oyster sauce and cornflour into a bowl and stir well to combine. Add the beef strips to the marinade and mix well to coat the beef in the marinade. Set aside and carry on preparing the rest of the vegetables for the dish.
Heat a wok over a high heat and pour the sunflower oil into the pan. Cook the steak strips in 2 batches so you don't overcrowd the pan. Cook for a minute on each side and remove from the wok onto a plate and set aside.
Add more sunflower oil into the pan if necessary and add the onion, green and red peppers to the pan or wok and stir-fry for 2 minutes. Next add the garlic, chilli and ginger to the mix and stir fry for a further minute.
Next pour in the Shaoxing rice wine, dark and light soy sauces and water and continue to stir fry for a further 2 minutes.
Spoon in the black bean sauce and return the steak strips to the wok. Stir fry for a minute to heat everything. Serve and garnish with sliced spring onions.
This recipe uses lean rump steak, however you can substitute with any quick fry steak cut. Sirloin, ribeye and fillet would work equally well in this dish. However, do not replace with a stewing cut as those cuts require a longer cooking time.If you cannot find Shaoxing rice wine then use dry sherry or even a little white wine in the dish.If you do not have a wok, use a large non-stick frying pan instead.
Easy beef stir fry with black bean sauce
Amount Per Serving
Calories 315Calories from Fat 171
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1268IU25%
Vitamin C 83mg101%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •