Don’t have any idea what to make for dinner tonight?
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?
Here is my beef ribeye. I trimmed some fat around.
Then slice the beef thinly across the grain. I can tell they will be very tender by looking at their marbling.
Marinade them with a little soy sauce, rice wine (if you have), and corn starch. Toss them together and set aside while you are getting the rest of crew ready to go.
Slice the beautiful peppers or yours, about 1/2″ strips.
And the same goes to onion. Set aside.
Mince a little garlic and ginger. Set aside.
In a mixing bowl, combine soy sauce, chicken stock, teeny-tiny bit of sugar, sesame oil, and corn starch.
Add in some black bean sauce and mix the whole thing together. Set it aside.
Heat up your wok or a heavy duty skillet on a high heat until the smoke appears.
Stir-fry the beef slices quickly, about 1-2 minutes. Don’t overcook the beef. Transfer them onto a plate.
Stir-fry the peppers, onions and ginger until crisp tender, about 2-3 minutes.
Add the minced garlic and continue to stir-fry.
Return your beef to the skillet. We are almost there. Hold your drool, folks!
Pour the sauce and let the whole thing to thicken, which takes no time at all.
And here is your lovely beef and peppers stir-fry ready to enter into your mouth.
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?
Beef and Peppers Stir-fry in Black Bean Sauce
- 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
For the sauce:
- 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.