Beef and Capsicum in Black Bean Sauce
This is a quick and easy pungent and flavourful Chinese stir-fry dish using beef, capsicums and gluten free black bean sauce. A well liked classic Chinese restaurant takeout dish found all over the world
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 5 tbsp extra virgin olive oil
- 800 g beef rump steak (thinly sliced)
- 2 garlic cloves minced
- 3 inch ginger (peeled and thinly sliced)
- 1 medium green capsicum (deseeded and cut into 1 inch pieces)
- 1 medium red capsicum (deseeded and cut into 1 inch pieces)
- 1 medium yellow capsicum (deseeded and cut into 1 inch pieces)
- 5 spring onions (sliced into 1.5 inch lengthwise (white and green parts))
- steamed basmati rice (to serve)
- 4 tbsp gluten free black bean sauce
- 2 tbsp medium dry sherry
- 2 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 1+1/2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
Instructions
- 1
Combine beef with marinade in a large bowl and mix well.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Heat up a wok with 2 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and set aside, discard juice. Clean wok with kitchen paper towel.
- 4
Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat. Then add all the capsicums and spring onions, stir-fry for another 2 minutes on medium to high heat. Return the beef to the wok. Add the sauce and stir-fry for another 3 minutes or until the beef is cooked through.
- 5
Serve immediately with steamed basmati rice.