Beef Peppers with Black Bean Sauce

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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

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