Stir-fried Beef with Bell Peppers and Black Bean Sauce 豉椒炒牛肉

A classic Cantonese stir-fry featuring tender slices of beef, crisp bell peppers, and savory fermented black bean sauce. This dish is quick to prepare and bursting with flavor.

Nutrition (per serving)

Ingredients

• 300g beef sirloin, thinly sliced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cooking oil (for marinating)
• 1 red bell pepper, deseeded and cut into bite-sized pieces
• 1 green bell pepper, deseeded and cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 cup water or chicken broth
• 2 tbsp cooking oil (for stir-frying)

Steps

1. In a bowl, combine beef sirloin, soy sauce, cornstarch, sesame oil, white pepper, and 1 tbsp cooking oil. Mix well and let it marinate for at least 15 minutes.
2. In a small bowl, combine oyster sauce, sugar, and water or chicken broth. Mix well and set aside.
3. Heat 1 tbsp cooking oil in a wok or large frying pan over high heat. Add red bell pepper and green bell pepper. Stir-fry for 2-3 minutes until slightly tender-crisp. Remove from wok and set aside.
4. Add the remaining 1 tbsp cooking oil to the wok. Add the marinated beef sirloin and stir-fry quickly until it is about 80% cooked and browned, about 1-2 minutes. Remove from wok and set aside.
5. Add minced garlic and fermented black beans to the wok. Stir-fry for 30 seconds until fragrant. Return the bell peppers and beef to the wok. Pour in the prepared sauce. Stir-fry everything together for another 1-2 minutes until the sauce thickens and coats the ingredients. Serve hot with rice.

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