Ingredients

The following ingredients have 4 Servings
  • 600 gm beef fillet, cut into 1cm slices
  • 80 ml vegetable oil
  • 1 small Spanish onion, thinly sliced
  • 2½ tbsp julienne ginger
  • 3 garlic cloves, finely chopped
  • 1 tbsp salted black beans (see note)
  • 2 tbsp Shaoxing wine
  • 50 ml light soy sauce, or to taste
  • 1 tbsp malt vinegar
  • 1 tsp brown sugar
  • ½ tsp sesame oil
  • 2 long red chillies, thinly sliced
  • ½ red capsicum, thinly sliced
  • Thinly sliced spring onion, to serve
  • 2 tbsp Shaoxing wine
  • 1 tsp white sugar

Instruction

  • For marinade, combine Shaoxing, sugar and 1 tsp sea salt flakes in a large bowl. Add beef, stir to coat and refrigerate for 30 minutes.
  • Heat 2 tbsp oil in a wok over high heat until surface shimmers, then add half the beef and stir-fry until just cooked (30 seconds). Remove with a slotted spoon and sear remaining beef.
  • Add remaining oil, onion, ginger, garlic and black beans to wok and stir-fry until fragrant (30 seconds). Return beef to wok, add Shaoxing wine and stir-fry to combine (30 seconds). Add soy, vinegar, sugar and sesame oil and stir-fry for another minute. Add chilli and capsicum, stir-fry until just softened (30 seconds) and serve hot scattered with spring onion.