By Laura :: G-Fresh Spices
1/3 cup Ayam black bean sauce
2 tablespoons Shao Hsing (Chinese cooking wine)
2 garlic cloves, crushed
500g beef rump steak, thinly sliced
1 tablespoon vegetable oil
1 brown onion, cut into thin wedges
200g snow peas, trimmed
1 red capsicum, thinly sliced
½ tablespoon G-Fresh Chillies Crushed – Hot (add more based on personal taste)
G-Fresh Sesame Seeds
Steamed Jasmine Rice, to serve
Combine black bean sauce, Shao Hsing wine and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap and refrigerate for 1 hour.
Heat wok over high heat and add half the oil (swirl to coat). Stir-fry beef in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
Add remaining oil to wok over high heat and swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add snow peas, capsicum and G- Fresh Chillies Crushed. Stir-fry for 2 minutes or until tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Place stir-fry into a serving dish and sprinkle G-Fresh Sesame Seeds.
Serve with steamed rice.