Black Bean Beef & Peppers

• Beef Sirloin(500 g)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Black Beans(4 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Vinegar(1 tbsp)
• Honey(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Jasmine Rice(300 g)
• Green Onions(2)optional
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Beef steak} into thin strips. Thinly slice the {Bell pepper} and {Onion}, mince the {Garlic}, grate the {Ginger}, and slice the {Scallions} if using.

   ~10 min

2. 2

   Cook the {Jasmine Rice} in boiling water according to the packet until tender, then drain and keep warm.

   ~12 min

3. 3

   In a small bowl, mash the {Black Beans} slightly, then stir in the {Soy sauce}, {Oyster Sauce}, {Vinegar}, {Honey}, and {Cornstarch} with 2 tbsp water until smooth.

   ~2 min

4. 4

   Heat a wok or large frying pan over high heat with {Vegetable oil}. Stir-fry the {Beef steak} with the {Black pepper} for 2–3 minutes until lightly seared and just cooked through, then scoop out onto a plate.

   ~3 min

5. 5

   Add the {Onion} and {Bell pepper} to the hot pan and stir-fry for 3 minutes until just tender. Add the {Garlic} and {Ginger} and cook for 30 seconds more.

   ~4 min

6. 6

   Return the {Beef steak} to the pan, pour in the black bean sauce, and toss for 1–2 minutes until the sauce turns glossy and coats the beef and peppers. Serve over the rice, topped with {Scallions} if using.

   ~3 min