Sometimes I get a taste for a stir-fry â€œChineseâ€ style and that paired with some veggies and some steamed rice usually cures the craving. I happened to have some great looking green and red capsicum (sweet bell peppers) in the fridge so I decided to have this stir-fried beef dish for lunch. The key to a good stir fry is a wickedly hot stove and pan. Use the burner with maximum heat and make sure the pan heats up before you add the oil. If you try to cook too much meat, fish or vegetable at once it will suck up all the heat and start to steam instead of fry. Remember, high heat all the wayâ€¦
To make, prepare about 1 kilo of reasonably good quality beef by beating thin slices of it with one of those sado-masochistic looking wooden cubes with spikes on the sideâ€¦ Cut into small strips. Marinate the beef for at least Â½ hour with the followingâ€¦ 2 tablespoons Kikkoman or good soy sauce, a splash of Shaoxing rice wine, Â½ tablespoon of cornstarch and some sesame oil. Heat up a wok and cook the beef on high heat in three or four batches and set aside. Prepare the black bean mixture in a separate wok or panâ€¦ add to a hot pan 1 and Â½ tablespoons of vegetable oil then add some chopped green onion, 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped garlic 1 and Â½ tablespoons of salted black beans and stir over high heat. Add two thinly sliced peppers (green and red ideally) and cook for another few seconds until just cooked. Add some soy sauce, rice wine and a little chicken stock and 2 teaspoons of cornstarch and cook a few more minutes. Add the beef to this mixture and mix. Serve hot. Rice is necessary.