Beef and peppers in black bean sauce

Beef and peppers in black bean sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Hoisin sauce and black beans are available at Asian food stores.

Ingredients

Quantity Ingredient
500g lean fillet or rump steak
1 tablespoon soy sauce
1 tablespoon hoisin sauce, (optional)
1 tablespoon tomato paste
1 1/2 tablespoons cornflour
5 tablespoons vegetable oil
1 1/4 teaspoons sugar
2 tablespoons chinese salted black beans
1 red pepper, cored and seeded
1 green pepper, cored and seeded
1 teaspoon fresh ginger, grated
3 tablespoons dry sherry

Method

  1. Slice beef thinly across the grain and cut into finger-length strips.
  2. Mix soy sauce, hoisin sauce, if using, tomato paste, cornflour, 1 tablespoon oil and sugar. Add beef, turn to coat the strips all over, and leave for 15 minutes.
  3. Meanwhile, soak beans in cold water for 15 minutes. Cut peppers into 4 cm squares.
  4. Heat remaining oil in a frying pan or wok over high heat. When it begins to give off a haze, add ginger and drained black beans and stir-fry for 30 seconds. Add beef and stir-fry for 2 minutes. Add peppers, sprinkle with sherry and stir-fry for 1 minute more. Serve at once.
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