Stir-fry beef with peppers in a black bean sauce

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Related tags: Beef

(Serves 10)Ingredients:1kg Tender lean beef steak50ml Chef's Taste beef stock concentrate50ml Soy sauce100g black beans50ml Corn oil100g Onions,...

(Serves 10)

Ingredients:1kg Tender lean beef steak50ml Chef's Taste beef stock concentrate50ml Soy sauce100g black beans50ml Corn oil100g Onions, sliced6 Cloves garlic, peeled and finely chopped25g Chopped fresh ginger3-4 Red chillies, seeded and sliced750g Green peppers, cored , seeded and cut into 3cm pieces.1ltr Chef's Taste beef stock concentrate, dilutedCornflour as required

  • Slice the meat thinly into bite-size pieces.
  • Combine Chef's Taste beef stock with the soy sauce and marinade the beef for two to three hours.
  • Soak black beans in water for 10 minutes, drain and mash to release the flavour.
  • Heat oil in a wok and stiry-fry the drained meat with onions, chopped garlic, ginger and red chillies for 4-5 minutes until lightly coloured.
  • Add green peppers and black beans to the meat and stir-fry for a further 4-5minutes.
  • Pour in the Chef's Taste beef stock diluted, bring to the boil and thicken with cornflour, broken down with a little cold water.
  • Serve with rice cooked in Chef's Taste vegetable stock garnished with chopped coriander leaves.

* For bulk cooking, stir-fry the meat in batches and blanch the green peppers.

Courtesy of Pritchitt Foods

Related topics: Menu Ideas

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