World Cuisine

  • 200 ml (7 fl oz) black bean sauce
  • 2 tablespoons Shaoxing rice wine
  • 2 garlic cloves, crushed
  • 500 g (1 lb) lean beef fillet steak, thinly sliced
  • low-calorie cooking spray
  • 1 onion, cut into wedges
  • 200 g (7 oz) sugar snap peas, trimmed
  • 1 red pepper, cored, deseeded and thinly sliced

Combine the black bean sauce, rice wine and garlic in a bowl. Place the beef in a glass or ceramic bowl, add half the sauce mixture and toss to coat evenly. Cover and leave to marinate in the refrigerator for 3–4 hours.

Spray a nonstick wok or frying pan with cooking spray and heat over a high heat. Add the beef and stir-fry for 4–5 minutes, or until just cooked. Transfer to a bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the onion and stir-fry for about 1–2 minutes until slightly softened. Add the sugar snap peas and red pepper and stir-fry for about 2–3 minutes until just tender.

Return the beef to the pan, add the remaining sauce mixture and cook, stirring, for about 1 minute until heated through. Serve with steamed jasmine rice.

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