Stir Fried Beef in Black Bean Sauce

Stir Fried Beef in Black Bean Sauce

Core points per recipe: ½

3/4 pound steak (sirloin or flank is good)
2 peppers, 1 green and 1 orange or red
1 small onion
4 teaspoons olive oil
2 tablespoons fermented black beans, rinsed and drained
2 cloves of garlic, minced
4 fl oz chicken stock
1 tablespoon soy sauce
2 tablespoons rice wine or white wine vinegar
1 teaspoon sweetener
1 ½ teaspoons cornflour

Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients - soy sauce and vinegar) and marinate the beef for 25 to 30 minutes.

While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the peppers and chop. Peel the onion and chop.
Use a knife to chop the beans into tiny pieces( or blend). Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.

Heat the wok over medium-high to heat heat. Add 2 teasp oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.

Add rest of oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.

Pour in the chicken stock. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve.