beef with yellow peppers

Preparation time 10 minutes Cooking time 8 minutes 1/2 tablespoon groundnut oil 1 tablespoon black bean sauce 400 g rump or fillet steak, sliced to strin 1 red chilli, deseeded and cut into strips 100 g onion, cut into squares 300 g yellow peppers, cored, deseeded and cut into squares 200 ml boiling hot beef stock 1 teaspoon cornflour, mixed to a paste with 1 tablespoon cold water Heat the oil in a wok or large frying pan over a high heat until the oil starts to shimmer. Add the black bean sauce and stir-fry for a few seconds, then add the sliced beef and stir-fry for about 1 minute until half-cooked.

Mix in the chilli, onion and yellow peppers and stir-fry for 1-2 minutes, then add the hot stock and bring to the boil.

Stir in the cornflour paste gradually and cook, stirring constantly, until the sauce has thickened and become transparent. Serve immediately with Spicy Tomato Dipping Sauce.

For spicy tomato dipping sauce, to serve as an accompaniment, heat 100 ml passata in a wok or large frying pan with 2 tablespoons each of Shaoxing rice wine and water, 1 tablespoon light soy sauce and 1 teaspoon chilli oil. Simmer until reduced to a thick sauce, then set aside to cool before serving.

qingquang

See author's posts