World Cuisine

  • 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

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.

Like This? Try These
More on Food