Beef And Black Bean Lettuce Cups

• 2 tbsp dry sherry
• 1/2 tbsp black bean sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 lb beef rump steak, thinly sliced
• 1 None large white onion, cut into thin wedges
• 1 None large carrot, peeled, halved, thinly sliced diagonally
• 1 None medium red pepper, thinly sliced
• 1 None medium zucchini, trimmed, halved, thinly sliced diagonally
• 8 leaves iceberg lettuce, to serve

1. Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
2. Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
3. Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.

sherry, black bean sauce, sugar, vegetable oil, beef rump steak, white onion, carrot, red pepper, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/33818 (may not work)