Beef fillet with peppers and black bean sauce

Ingredients for 4 servings:

• 1 tbsp peanut oil
• 1 tbsp soy sauce, light
• 1 tsp sugar
• 2 tsp cornstarch
• 1 tbsp soy sauce, light
• 1 tsp soy sauce, dark
• 1 tsp wine (Chinese rice wine)
• 2 tsp cornstarch
• 90 ml water
• 185 g beef fillet(s), thinly sliced
• 250 ml peanut oil
• 1 red bell pepper(s), cut into 2.5 cm squares
• 1 green bell pepper(s), cut into 2.5 cm squares
• 1 tbsp garlic, chopped
• 2 tbsp black beans, fermented, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Mix all the marinade ingredients. In another bowl, mix all the sauce ingredients well. Marinate the meat for 15 minutes. Heat the oil in a wok. Add the meat, stir to prevent sticking, and fry for 5 seconds. Remove, drain, and set aside. Drain all but 1-2 tablespoons of the oil and return the wok to the heat. Add the bell peppers and stir-fry for 10 seconds. Add the garlic and black beans. Then pour in the sauce and bring to a boil. Return the meat to the wok and stir-fry for 5 seconds. Transfer to a platter and serve.