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450g beef (ribeye or sirloin), thinly sliced
1-1/2 tablespoon soy sauce ( I use less salt soy sauce)
1 tablespoon rice wine
2 teaspoon corn starch
2 tablespoon peanut oil
1 medium green pepper, sliced
1 medium red pepper, sliced
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 ( or warm water )
3 tablespoon black bean sauce
1 tablespoon corn starch
1 teaspoon sesame oil
In a shallow bowl, combine beef with soy sauce, rice wine, and corn starch and mix together, set aside.
In a small mixing bowl, combine all the sauce ingredients.
Heat 1 tablespoon of oil in a wok or a heavy pan 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 crispy, about 2-3 minutes. Add garlic and stir-fry.
Return the beef to the wok and toss. Pour the sauce over and mix everything together until the sauce thickens. Serve with rice.