Summary

Ingredients

For the marinade:

• 1 tablespoon oil (peanut oil)
• 1 tablespoon soy sauce, light
• 1 teaspoon sugar
• 2 teaspoons cornstarch

For the sauce:

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

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Instructions

1. In a small bowl, combine the oil, soy sauce, sugar, and cornstarch to make the marinade. Stir until smooth.
2. In another small bowl, prepare the sauce using the same ingredients. Coat the beef fillet with the marinade and refrigerate for 15 minutes.
3. Heat a wok over high heat. Add the beef and stir constantly for 5 seconds to prevent sticking. Remove the beef to a plate and let drain.
4. Pour off all but 1-2 tablespoons of oil from the wok. Return the wok to high heat. Add the paprika and stir-fry for 10 seconds. Add the garlic and black beans, then pour in the prepared sauce and bring to a boil.
5. Return the beef to the wok and stir-fry for 5 seconds.
6. Transfer to a serving plate and serve.