Easy beef in black bean sauce

• sirloin steaks↗2 x 250g g
• cornstarch1 tbsp tbsp
• sesame oil↗2 tbsp tbsp
• large white onion↗1

  thinly sliced

• red pepper↗1

  seedless, sliced

• green pepper1

  seedless, sliced

• large garlic cloves↗2

  minced

• ginger↗1 thumb-sized piece

  thumb-sized piece, peeled and grated

• red chilies↗1-2

  finely sliced

• black bean sauce↗5 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• sugar↗2 tsp tsp
• sticky rice↗

  for serving

• cilantro leaves↗

  for serving (optional)

Step-by-step instructions

1. 1

   Remove the thick layer of fat that runs along the sides of the steaks and discard it. Cut the steak into long strips about 1 cm thick and coat them in cornstarch and a little seasoning.

2. 2

   Heat the oil in a large skillet or wok over high heat, then add the steak and fry for 3‑5 minutes until the outside turns golden‑brown. Remove it with a slotted spoon and transfer to a plate.

3. 3

   Add the onion and peppers to the skillet and fry for 6‑7 minutes until they begin to soften. Add garlic, ginger and chilies, stir and cook for another minute. Return the beef to the skillet and stir in the black bean sauce, rice vinegar, sugar and 2 tbsp water to thin slightly. Bring to a gentle boil, then remove from heat.

4. 4

   Serve the stir-fry in deep bowls with a portion of sticky rice and, if desired, sprinkle with cilantro leaves.