Why recepie famous for?
Ingredients
2 x 250g rump steaks,1 tbsp cornflour,
2 tbsp sesame oi,l
1 large white onion,
cut into thin wedges,
1 red pepper, deseeded and sliced,
1 green pepper, deseeded and sliced,
2 fat garlic cloves, crushed,
1 thumb-sized piece ginger,
peeled and grated,
1-2 red chillies,
finely chopped 5 tbsp black bean sauce,
1 tbsp rice wine vinegar,
2 tsp sugar,
sticky rice,
to serve coriander leaves, to serve (optional)
Instructions
Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
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