Photo by Julie O’Malley
Beef in Black Bean Sauce
2 teaspoons cornflour
1 Tablespoon soy sauce
1 Tablespoon black bean sauce
1 Tablespoon hot chilli sauce
1/4 cup chicken stock
1 1/2 Tablespoons peanut oil
750g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 medium green capsicum, cut into 2cm pieces
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
100g cup mushrooms, sliced
3 green onions, cut into 5cm lengths
1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.
2. Heat a wok over medium-high heat. Add 1 Tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
3. Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.
4. Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.