340g beef (rump, fillet or topside cut into 1/2 cm slices across the grain)
1 large or 2 small red peppers (sliced)
2 spring onions (3cm lengths)
1 tsp minced garlic paste (or use fresh)
1 jar Wing Yip Black Bean Sauce
2 tbsp peanut or vegetable oil
Sesame Oil, to garnish
Slice the beef thinly across the grain
Heat some oil in a wok and fry minced garlic.
Add the beef and jar of black bean sauce.
Fill 1/2 the jar with water, shake and pour remaining sauce into the wok and stirfry well.
Cook for approximately 4 minutes and add a little water if it starts to dry out.
Next add sliced peppers and the bottom half of the spring onions
Before removing from the heat stir in the spring onion tops.
Add 3-4 drops of sesame oil and then serve immediately with white rice.