| 1. |
Marinate the beef strips for 1 hour in 1 tbsp soy sauce, 2 tsp rice wine, 1/2 tsp sesame oil and 1 tsp cornflour. |
| 2. |
Heat 2 tablespoons of oil to almost smoking in a wok. |
| 3. |
Add the beef and brown – remove. Add another tablespoon of oil to wok and heat. |
| 4. |
Stir fry the spring onion, garlic, black beans and ginger for 20 seconds. |
| 5. |
Add the peppers and water chestnuts and stir fry another minute. |
| 6. |
Combine the remaining soy, wine, cornflour and sesame oil and ketcup manis, sugar and stockand simmer until thickened.
|
| 7. |
Add the beef and toss lightly in the sauce until cooked through.
|
