Chinese, Main Course Lactose Free Nut Free, Ribeye Steak

Beef with Black Bean Sauce

Serves 4

Ingredients

Method

400 g. Ribeye Steak
2 tsp. Rice Wine
2 tsp. Soy Sauce (Light)
½ tsp. Cornflour
15 ml. Vegetable Oil
30 g. Black Beans Coarsely Chopped
2 Garlic (finely chopped)
2 Onions (Spring Onions Finely Sliced)
2 tsp. Soy Sauce (Light)
1 tsp. Sugar 
2 tsp. Water

Cut the beef into thin slices against the grain about 5cm long.

Place the dry sherry cornflour, rice wine and soy sauce in a mixing bowl and combine. Add the beef to the bowl and mix in. Marinade the beef for 30 minutes.

Put a tablespoon of oil into a hot wok and when it is very hot add the beef and stir fry quickly for 2 minutes then remove into a bowl.

In a clean wok add the rest of the oil and add the black beans, garlic and spring onions and stir fry for a minute. Add the rest of the ingredients and mix together.

Add the beef back into the pan and stir fry for a further 4 minutes. Place into a serving bowl and serve.