Beef and Capsicums in Black Bean Sauce


¼ tsp sugar
¼ tsp salt
2 tsp dark soy sauce
1 tsp Chinese rice wine, or dry sherry
1 tbsp vegetable oil
½ pound beef (sirloin or flank steak are good)
2 large capsicums (2 green or 1 green and 1 red)
2 tsp fermented black beans (or 1 tbsp, if desired)
1 tbsp garlic, chopped
2 tsp ginger, chopped
1 tsp cornflour
4 tsp of water
¼ cup chicken broth or stock
3½ tbsp oil (for stir-frying)
¼ tsp sugar
pepper, to taste (optional)



  1. Combine all ingredients, then set aside.
  2. Cut beef along the grain into thin strips, 1½–2 inches long. Then cut across the grain so you have thin strips that are 1½–2 inches long, ½ inch thick and 1⁄8 inch wide. Place beef in a bowl and stir in marinade ingredients. Marinate beef for 30 minutes.
  3. While beef is marinating, prepare vegetables. Cut capsicums into thin strips to match beef. Rinse fermented black beans in warm water to remove excess salt and chop finely.
  4. In a small bowl, combine beans with chopped garlic and ginger. In a small bowl, mix cornflour with water and stir into broth or stock. Heat wok and add 2 tbsp oil. When oil is hot, add half of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add beef. Stir-fry until beef is nearly cooked and remove from the wok.
  5. Heat wok and add 1½ tbsp oil. When oil is hot, add remaining half of the black bean mixture. Stir-fry briefly (about 30 seconds) and add capsicum strips. Stir-fry for about 2 minutes. Quickly stir the stock/corn starch mixture and pour into the wok. Add sugar. Taste and adjust seasoning if needed (add pepper at this point, if desired).
  6. Return beef to the wok and stir well, until sauce has thickened and beef is cooked.
  7. Serve hot.