Beef with Peppers & Blackbean Sauce
Recipe supplied by 2008 winner, Yang Sing, Manchester
What you'll need:
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Ingredients (Serves 2)
Recipe
- 3oz Green Peppers
- 1oz Red Peppers
- 1oz Red Hot Chilli
- 20oz Chopped Onion
- 1 Teaspoon Blackbean
- Pinch of Salt
- Pinch of Cornflower
- Garlic
Seasoning
- 1/4 Teaspoon of Salt
- 1/4 Teaspoon of Sugar
- 1/4 Teaspoon of Chicken Stock Powder
- 1 Teaspoon of Dark Soy Sauce
- 1 Teaspoon of Soup Stock
- 1 Teaspoon of Rice Wine
- 1 Pinch of Cornflour
Instructions
- Slice the beef into thin strips and lay them in a casserole dish, adding a pinch of salt and cornflour and just covering with water.
- Leave for at least half an hour.
- Stir fry the beef in pure vegetable oil in a wok or deep sided frying pan for about two minutes.
- Take the beef out of the wok and lay it on one side then clean the wok.
- Re-heat the wok using fresh oil and add a pinch of garlic, the blackbean and then the green and red pepper, the onion and spring onion in that order, stir fry for a couple of minutes and then add the beef.
- Add the rice wine and the soup stock followed by the other seasoning ingredients. Fry for another couple of minutes and finally thicken with the cornflour.
- Serve on a warm plate
