Beef with peppers and bean sauce

By admin
07 October 2014

The taste of the east meets hearty African flavours in this Cantanese recipe with and African twist by Move! food editor Dorah Sitole


¦¦500g rump or sirloin steak

¦¦15ml (tablespoon) light soy sauce

¦¦5ml (1teaspoon) sesame oil

¦¦5ml (1teaspoon) corn flour

¦¦125ml (½ cup) oil

¦¦Bean sauce

¦¦45ml (3 tablespoons) oil

¦¦1 onion, thinly sliced

¦¦10ml (2 teaspoons) crushed ginger

¦¦15ml (1 tablespoon) grated ginger

¦¦1 can (410g) red kidney beans, drained

¦¦1 green pepper, thinly sliced

¦¦1 red pepper, thinly sliced

¦¦1 yellow pepper, thinly sliced

¦¦10ml (2 teaspoons) soy sauce

¦¦5ml (1 teaspoon) sesame oil

¦¦10ml (2 teaspoons) sugar

¦¦10ml (2 teaspoons) cornflour

¦¦45ml (3 tablespoons) chicken stock


Cut the beef across the grain into slices 1mm thick. Cut each slice of beef into thin strips and place in a bowl. Add the soy sauce, sesame oil, corn flour and oil, toss lightly to combine, then marinate in the fridge for 30 minutes. Drain the beef. Heat a wok or large deep frying pan over high

heat, add oil, heat until almost smoking. Add a third of the beef and cook, stirring constantly, for

one minute, or until the pieces brown. Remove with a wire sieve or slotted spoon, then drain.

Repeat with remaining beef. To make the bean sauce, heat oil add onion, garlic and ginger,

stir-fry for a minute or until fragrant. Add beans and cook for a minute. Add the peppers and stir-fry

for a minute, or until cooked. Combine the soy sauce, sesame oil, sugar, corn flour and stock, add to pepper mixture, simmer until thickened. Add beef strips to pan and toss lightly to coat with the sauce. Cook over medium heat, stirring frequently for 15 minutes until flavours are combined. Serve over cooked Chinese noodles.