Tender Beef with Peppers in Black Bean Sauce

Tender Beef with Peppers in Black Bean Sauce
(Serves 4)

Unlike most Oriental recipes, this recipe allows the
beef to marinate, preferably overnight. The beef is
sliced julienne which allows the marinade to tenderize
the beef to a mouth-watering tenderness. This is a
simple dish, easy to make and very tasty. The tomatoes
and green peppers give this dish a wonderful contrast
of colors and taste.

½ lb good quality beef, julienne
2 Tbsp rice wine
2 Tbsp soy sauce
1 tsp fish sauce
1 tsp sugar
Little salt and pepper
½ tsp baking soda (bicarbonate of soda)
1 tsp corn flour
2 Tbsp water
2 green peppers
1-2 tomatoes
¼ Cup (2 fl oz / ½ dl / 65 ml) oil
1 clove garlic, minced
1 small piece ginger, minced
1 Tbsp black bean sauce with chili
1-2 Tbsp oyster sauce
1-2 Tbsp soy sauce
1/2 tsp fish sauce

Mix the rice wine, soy sauce, fish sauce, sugar, salt,
pepper, baking soda, corn flour and water and pour over
the beef. Marinate over night.

Wash, remove seeds and cut the green peppers in large
cubes. Cut the tomatoes in quarters, remove the seeds
and cut into the same size as the peppers.

In a large wok, heat the oil and add the garlic and
ginger and cook for ½ minute. Add the beef and cook
until done, stirring constantly. Add the green peppers
and cook for ½ minute more. Add the black bean, oyster,
soy and fish sauces. Stir through. Season with salt and
pepper and serve hot. Add the tomatoes last, heat through
and serve immediately.