Thinking of getting the Chinese take-out?
You should get the take-out if you absolutely have no energy whatsoever. But if you can drag yourself to the kitchen and slice a couple of peppers, here is one quick and easy stir-fry recipe that can be made faster than going to pick up your take-out in the evening traffic. And it is far healthier and tastier.
I had a beautiful piece of beef ribeye steak, and a couple of sweet peppers, I was in the mood of making this beef and peppers stir-fry in black bean sauce.
I used to make this often with actual fermented black beans but I couldn’t find it, so I used the black bean sauce in a jar. If you can find the fermented black beans, all you need to do is to soak them in water to soften and smash them. Otherwise a bottled black bean sauce will come handy for this recipe.
Make sure you get all the prep work done and ready to go before starting the stir-fry. The cooking time itself is very quick and you will get your dinner ready in no time.
I don’t have my handy-dandy Chinese wok with me these days, so I used a large cast iron skillet and it worked just as good.
Shall we start?
Stir-fry the beef slices quickly, about 1-2 minutes. Don’t overcook the beef. Transfer them onto a plate.
How do you like to come to the dinner table with piping hot beef stir-fry waiting for you? Just grab a bowl of rice and dig in. Your stomach will appreciate you.
If you can make a tasty and good for your body Chinese stir-fry at home easily and quickly with just a few ingredients, why bothered for a take-out?
- 1 lb (450g) beef (ribeye or sirloin), thinly sliced
- 1-1/2 tablespoon soy sauce
- 1 tablespoon rice wine, optional
- 2 teaspoon corn starch
- 2 tablespoon peanut oil
- 1 medium green pepper, sliced into 1/2" strips
- 1 medium red pepper, sliced into 1/2"strips
- 1 onion sliced
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken stock
- 3 tablespoon black bean sauce
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- In a shallow bowl, combine beef with soy sauce, rice wine (if using), and corn starch and toss together, set aside.
- In a small mixing bowl, combine all the sauce ingredients.
- Heat 1 tablespoon of oil in a wok or a heavy duty skillet over high heat until smoke comes up. Add the beef and stir-fry quickly, about 1-2 minutes until the center of beef slices is slightly pink. Transfer to another plate and set aside.
- Add the remaining oil in a wok and stir-fry peppers, onion, and ginger until crisp tender, about 2-3 minutes. Add garlic and stir-fry.
- Return the beef to the wok and toss. Pour the sauce over and toss everything together until the sauce thickens. Serve hot with rice.