Beef And Black Bean Lettuce Cups - cooking recipe

Ingredients

2 tbsp dry sherry
1/2 tbsp black bean sauce
1 tsp sugar
2 tbsp vegetable oil
1 lb beef rump steak, thinly sliced
1 None large white onion, cut into thin wedges
1 None large carrot, peeled, halved, thinly sliced diagonally
1 None medium red pepper, thinly sliced
1 None medium zucchini, trimmed, halved, thinly sliced diagonally
8 leaves iceberg lettuce, to serve

Preparation

Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.