Ingredients:
200g beef, sliced
20g red pepper, cubed
20g green pepper, cubed
20g onion, chopped
5g garlic, chopped
10g spring onion, diced
Seasonings:
2 tsp Yeo’s Hot Bean Sauce
1 tbsp Yeo’s Black Bean Sauce
2 tsp Yeo’s Light Soy Sauce
5g salt
5g sugar
10g cornflour
200g beef, sliced
20g red pepper, cubed
20g green pepper, cubed
20g onion, chopped
5g garlic, chopped
10g spring onion, diced
Seasonings:
2 tsp Yeo’s Hot Bean Sauce
1 tbsp Yeo’s Black Bean Sauce
2 tsp Yeo’s Light Soy Sauce
5g salt
5g sugar
10g cornflour
Method:
- Marinate the beef: In a small bowl, stir together the corn flour and soy sauce. Add the beef and gently stir to coat. Let stand at room temperature for ½ hour.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the beef and stir-fry until fragrant. Set aside.
- Add the chopped red and green peppers, spring onion, onion and garlic and stir-fry for another minute. Add the beef and keep stirring to coat the chicken. Simmer until the sauce is slightly thickened, about 1 minute. Transfer to a plate and serve.