250g rump steak, fat removed and diced
2 tbsp extra virgin olive oil
⅓ cup dried salted black beans, rehydrated in water for 1 hour or until soft
½ white onion, thin wedges
2 cloves garlic
1 knob ginger, peeled and grated
½ red capsicum, cut into chunks
½ green capsicum, cut into chunks
1 tbsp rice wine vinegar
2 red chillies
2 tbsp light soy
5 tbsp black bean sauce
¼ tsp black sesame oil
1 tbsp cornflour + 1 tbsp water (mix into slurry)
2 tsp sugar
2 spring onions, sliced
1 bunch coriander, finely chopped
1 spring onion, greens sliced
Add diced fat to a hot pan.
Slice beef into thin strips, add to a bowl with 1 tbsp soy sauce, black bean sauce and sesame oil, stir and set aside.
Add ginger, garlic, onion, chilli and a splash of extra virgin olive oil with a pinch of salt and a good twist of freshly cracked pepper.
Add the beef and spread it around the pan, this will help it to cook and brown evenly. Add a small pinch of salt, then the capsicum and black beans.
Add a pinch of sugar, cornflour slurry, remaining soy, coriander and spring onions.
Top with freshly sliced spring onions to serve.