This easy stir-fry is a great midweek supper. Just make sure you make enough, as you’ll be going back for seconds and maybe even thirds.
- Preparation times: 10 minutes
- Cooking times: 8 minutes
- Serves: 4
- 1 tbsp groundnut oil
- 1 onion, diced
- 1 green bird’s-eye chili (optional)
- 1 garlic clove, finely chopped
- 1 green (bell) pepper, DE-seeded and diced
- 1 carrot, thinly sliced
- 340 g (12 oz) beef fillet, cut into bite-sized slices
- 1 tbsp light soy sauce
- 2 tbsp Chinese fermented black beans
- ½ tsp salt (or to taste)
- ½ tsp sugar
- ½ tsp white pepper
- 60 ml (¼ cup) chicken or beef stock
- ½ tbsp dark soy sauce
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
Heat the groundnut oil in a large wok or deep-sided frying pan on a medium heat. Add the onion, chili (if using) and garlic and stir-fry for 1 minute, or until the onion becomes translucent. Add the pepper and carrot and stir-fry for a further 2 minutes.
Add the beef and stir-fry for 1 minute, then add the light soy sauce, black beans, salt, sugar and pepper and stir-fry for another minute.
Pour in the stock and dark soy sauce and bring to a boil. Slowly add the cornflour mixture, stirring as you pour it in, until you have the desired consistency. The sauce should be thick enough to coat the back of a spoon. Remove from the heat, stir in the sesame oil and serve straightaway.
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