STIR-FRIED BEEF WITH OYSTER SAUCE

Need depth of flavour in your Asian dishes? Instead of reaching for the soy; try our ‘B’ Black Garlic Vinegar instead!

INGREDIENTS

○ 450g lean beef steak (or a meat/tofu of your choice)

○ 1 tbsp ‘B’ Black Garlic Vinegar

○ 4 tsp sesame oil

○ 1 tbsp Shaoxing rice wine or dry Sherry

○ 2 tsp cornflour

○ 3 tbsp groundnut oil

○ 2 peppers, cut into chunky dice

○ 3 tbsp oyster sauce

○ 2 spring onions

○ 50 grams of cashew nuts

METHOD

1. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in our black garlic vinegar, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.

2. Toast the cashew nuts in a dry pan.

3. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.

4. Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices and cashew nuts to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

TIPS

○ Soak the sliced onions in cold water to make them curl for an added flair to your dish.

○ If the peppers looks wrinkles then soak them in cold water for 10 minutes and they will crisp up.

○ This dish also works well with chicken, prawns or tofu!