Beef & Black Bean
(from BlueFinger’s recipe box)
This is a mod of original, which has not enough beef and too much orange.
Prep time: 30 minutes
Cook time: 5 minutes
Serves 4 people
- 500g of beef, sliced in strips
- 25ml of rapeseed oil
- 2 teaspoons of ginger, finely chopped
- 2 cloves of garlic, finely chopped
- Zest of half an orange
- 1 teaspoon of birds eye chillies, chopped
- 25g of black beans
- 75g of spring onions, chopped in 1 inch shanks
- 50g diced onion
- 75g diced red peppers
- 75g diced green peppers
- 45ml oyster sauce
- 40g of Chee Hou sauce (or miso dissolved)
- 2 teaspoons of sugar
- 200ml water
- 20ml sesame oil
Heat the wok over a high heat and add oil to coat. Quickly stir fry the meat and when it is cooked through, remove from the pan and set aside.
Heat the oil in the wok and add the ginger and garlic.
Add the orange zest and fry until it releases fragrant citrus notes.
Then fry the chilli, black beans and chopped onions for 20 seconds.
Add the spring onions and peppers and fry lightly until tender.
Add the the Chee Hou sauce, oyster sauce, water and sugar and stir through. Then add the meat and toss until it is coated with all the sauce and vegetables.
Finish with the sesame oil.
Serve with noodles or rice.