Stirfry Beef with Green Bell Peppers with Black Bean Sauce (豉椒牛肉 – See Jiu Au Jeuk)
- 1 green bell pepper, chopped into rectangular pieces
- 1/2-3/4lb stirfry beef, sliced
- 2 cloves garlic, minced
- 2 tbsp dry black beans, washed, minced
- Marinate the beef the standard way, with: 2 rounds soy sauce, sprinkle sugar, dash of white pepper, a little sesame oil –> mix –> add 3 tsp corn starch –> mix –> add a little oil –> mix.
- In a bowl, prepare the sauce ‘heen’: 1/4 bowl water, 2 rounds soy sauce, 1 tsp corn starch, sprinkle sugar, 1 tbsp oyster sauce
- In a wok on high heat, fry the beef until 80-90% cooked. Transfer to a plate and set aside. You may turn down the heat while you’re plating the beef.
- Fill the ‘raw’ plate with water and pour into the wok. Scrape up the bits. Turn up the heat and add in the bell peppers and fry until cooked. Scoop up the bell peppers as well as the water onto a plate and set aside.
- Add some oil into the wok. Add in the minced garlic and black beans and let it fry a bit (bau the suen tau, dau see).
- Add in the veggies water and stir.
- Slowly add in the sauce until desired consistency is reached.
- Add back in the beef. Give it a stir.
- Add back in the peppers and give it a quick stir. Plate.
- Mince the garlic and black beans together
- Refer to “Stirfry choy sum with satay beef” for the standard way to stirfry. However, today, we cooked the beef before the bell peppers because bell peppers tend to be cooked relatively fast.
Here I used 2 bell peppers (red and orange) and 1 chicken breast. My husband finished this on his own with peppers leftover, so you may want to use 2 chicken breasts instead and have the peppers as an accompaniment.