Spicy Beef in Black Bean Sauce

This one's more of a Western-style takeaway recipe, but it's a very good one! Especially here in Riga, where good Chinese food is very hard to come by, it's one I rely on regularly.

INGREDIENTS (Serves 2)

1. Marinated beef:-

• 200-250g thinly-sliced, trimmed steak (rump, sirloin etc)
  
• 1 tsp Shaoxing rice wine
• 1 tsp cornflour
• 1 tsp olive oil
• 1 tsp dark soy sauce
• (mix all ingredients together and marinate for ∼15-20 mins)

2. Veggies:-

• 1/2 green or red paprika, chopped to bite-sized pieces
• 1/2 onion, chopped
• 1 can bamboo shoots (optional)
• 50g spring onions, chopped (optional)
• 1 red chilli, finely chopped
• 2 garlic cloves, finely chopped

3. Sauce:-

• 1 tbsp black bean sauce (e.g. Lee Kum Kee Garlic Black Bean Sauce)
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing rice wine
• 50 ml chicken stock
• small pinch of white pepper (optional)
• 2 tbsp cornflour - mix sauce well before adding to pan.

METHOD

1.  Stir-fry the marinated beef on high heat for ∼ 1 min, set aside.
   
2. Add ∼2 tbsp oil to the wok, stir-fry all veg *except chillies, spring onions & bamboo shoots* on high heat for ∼ 2-3 mins.
3. Return the beef to the pan, with the chillies & bamboo shoots, fry ∼ 2 mins.
4. Stir the sauce well to make sure the cornflour is dissolved, add to pan.
5. Heat through until the sauce has thickened and begins to bubble.
6. Stir in the spring onions, serve with steamed rice, and... ENJOY!

Want it hotter? Our Original Sriracha or Extra Garlic Sriracha sauces go very well with this dish!