600g sirloin steak, thinly sliced
2 teaspoons white wine vinegar
1/4 teaspoon olive oil
2 large bell peppers
1 medium onion
1 clove garlic
1 small piece of ginger (3cm)
5 teaspoon cornflour
300ml chicken stock
3 tablespoons soy sauce
1/4 teaspoon sugar
1 tablespoons chinese black beans (fermented black beans)
2 tablespoons vegetable oil
1/2 teaspoon salt
Cut steak on the diagonal into 1/4-inch slices each 2 inches long.
Mix 1 tablespoon cornflour, 1 tablespoon soy sauce, 2 teaspoons white wine vinegar, 1/4 teaspoon sugar and 1/4 tsp oil.
Pour this mixture over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds.
Cut into 1/4-inch long strips.
Smash, peel, and mince garlic.
Peel and mince ginger root.
In a bowl, mix together 4 teaspoon cornflour, chicken stock, 2 tablespoon soy sauce, and 1/4 teaspoon sugar.
Wash black beans and drain. Mash.
Heat 1 tablespoon of the oil with 1/2 teaspoon salt in a wok or frying pan over high heat.
Add beef and stir-fry for 2-3 minutes.
Remove beef from pan and set aside.
Clean the pan. Heat the other tablespoon of oil over high heat.
Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion.
Stir-fry for 2 minutes. (The pepper slices should remain crisp.)
Return beef to frying pan and add the cornflour mixture.
Cook and stir until thickened, about 1 minute.
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