Beef And Black Bean Stir-Fry

• 1/4 cup Chinese rice wine
• 1 tsp sesame oil
• 2 tsp cornstarch
• 1 1/2 lbs beef rump steak, trimmed, thinly sliced
• 1/4 cup chicken stock
• 1 tsp sugar
• 1 tbsp vegetable or grapeseed oil
• 1 tbsp canned black beans, rinsed
• 2 cloves garlic, crushed
• 1 None medium onion, cut into wedges
• 1 None medium red pepper, thinly sliced
• 1 None medium yellow pepper, thinly sliced
• None None Scallions, cut into ribbons, for garnish

1. Combine 1/8 cup rice wine, sesame oil and 1 tsp cornstarch in a medium bowl. Add beef and toss to coat. Allow to marinate for 5 mins.
2. Whisk remaining rice wine, remaining cornstarch, stock and sugar in a small bowl. Set aside.
3. Heat a wok or large frying pan over high heat. Add half the oil, swirl to coat surface. Stir-fry beef, in batches, for 2-3 mins or until seared. Transfer to a heatproof bowl.
4. Heat remaining oil over high heat in wok or pan. Add black beans and garlic; stir-fry for 10 seconds. Add onion and stir-fry for 2 mins or until golden. Add pepper and stir-fry for 1-2 mins. Return beef to wok with reserved rice wine mixture and simmer for 2-3 mins or until slightly thickened. Serve topped with scallions.

chinese rice wine, sesame oil, cornstarch, beef rump steak, chicken stock, sugar, vegetable, black beans, garlic, onion, red pepper, yellow pepper, scallions

Taken from recipes-plus.com/api/v2.0/recipes/23018 (may not work)