World Cuisine

Ingredients
  • ½ tablespoon groundnut oil
  • 1 tablespoon black bean sauce
  • 400 g (13 oz) rump or fillet steak, sliced
  • 1 red chilli, deseeded and cut into strips
  • 100 g (3½ oz) onion, cut into squares
  • 300 g (10 oz) yellow peppers, cored, deseeded and cut into squares
  • 200 ml (7 fl oz) hot beef stock
  • 1 teaspoon cornflour mixed to a paste with 1 tablespoon water
Directions

Heat the oil in a wok 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 slowly until the sauce has thickened and become transparent. Serve immediately.

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