Beef with Peppers and Black Bean Sauce

The marinade used here is also available as a standalone recipe: Beef Marinade (for Black Bean Stir-Fry).

The sauce used here is also available as a standalone recipe: Black Bean Stir-Fry Sauce.

The paste used here is also available as a standalone recipe: Black Bean & Garlic Paste.

Ingredients

• 1 1/2 tablespoons (20 ml) oyster sauce
• 1 1/2 teaspoons (7.5 ml) sesame oil
• 1 teaspoon (5 ml) ginger juice mixed with 2 teaspoons (10 ml) Shao-Hsing wine, or sherry
• 1 teaspoon (5 ml) dark soy sauce
• 1 1/2 teaspoons (7.5 ml) sugar
• 1/2 teaspoon (2.5 ml) salt
• 1/8 teaspoon (0.5 ml) white pepper
• 2 teaspoons (10 ml) cornstarch
• 1 1/4 pounds (570 g) filet mignon, 1 inch (3 cm) thick, cut across the grain into 1-inch (3 cm)-wide by 2-inch (5 cm)-long slices
• 1 tablespoon (15 ml) oyster sauce
• 1 1/2 teaspoons (7.5 ml) sesame oil
• 1 1/2 teaspoons (7.5 ml) dark soy sauce
• 1 1/2 teaspoons (7.5 ml) sugar
• 1/8 teaspoon (0.5 ml) white pepper
• 1 tablespoon (15 ml) cornstarch
• 1/4 cup (60 ml) Chicken Stock
• 4 large cloves garlic, peeled and crushed
• 4 teaspoons (20 ml) black bean sauce,
• 4 tablespoons (60 ml) peanut oil
• 1 teaspoon (5 ml) ginger, grated
• 1/2 teaspoon (2.5 ml) salt
• 3 medium bell peppers, red, yellow, orange, or green, cut into 1-inch (3 cm) by 2-inch (5 cm) pieces

Method

1. To make the marinade, mix the marinade ingredients in a large bowl. Add the beef and allow to rest at least 30 minutes. Reserve.
2. To make the sauce, mix the sauce ingredients together in a small bowl and reserve.
3. Heat a wok over high heat for 30 seconds. Add 1 1/2 tablespoons (20 ml) peanut oil and coat the wok with a spatula. Add the ginger and salt and stir 30 seconds.
4. Add the peppers, stir together, and cook for 1 minute. Turn off the heat, transfer the peppers to a bowl, and reserve. Wipe off the wok and spatula with paper towels.
5. Heat the wok over high heat for 30 seconds. Add the remaining 2 1/2 tablespoons (40 ml) peanut oil and coat the wok with the spatula. Add the garlic-black bean paste, stir, and cook until the paste releases its fragrance, about 30 seconds.
6. Add the beef and marinade and spread in a thin layer. Cook for 1 to 2 minutes, tipping the wok from side to side and turning the beef once, to cook evenly.
7. Add the reserved peppers and stir-fry for 2 minutes. Make a well in the center of the mixture, stir the sauce, and pour it in. Stir and cook until the sauce thickens, about 1 to 2 minutes. Transfer to a heated dish and serve immediately with cooked rice.