Beef And Black Bean Stir-Fry - cooking recipe

Ingredients

1/4 cup Chinese rice wine
1 tsp sesame oil
2 tsp cornstarch
1 1/2 lbs beef rump steak, trimmed, thinly sliced
1/4 cup chicken stock
1 tsp sugar
1 tbsp vegetable or grapeseed oil
1 tbsp canned black beans, rinsed
2 cloves garlic, crushed
1 None medium onion, cut into wedges
1 None medium red pepper, thinly sliced
1 None medium yellow pepper, thinly sliced
None None Scallions, cut into ribbons, for garnish

Preparation

Combine 1/8 cup rice wine, sesame oil and 1 tsp cornstarch in a medium bowl. Add beef and toss to coat. Allow to marinate for 5 mins.
Whisk remaining rice wine, remaining cornstarch, stock and sugar in a small bowl. Set aside.
Heat a wok or large frying pan over high heat. Add half the oil, swirl to coat surface. Stir-fry beef, in batches, for 2-3 mins or until seared. Transfer to a heatproof bowl.
Heat remaining oil over high heat in wok or pan. Add black beans and garlic; stir-fry for 10 seconds. Add onion and stir-fry for 2 mins or until golden. Add pepper and stir-fry for 1-2 mins. Return beef to wok with reserved rice wine mixture and simmer for 2-3 mins or until slightly thickened. Serve topped with scallions.