Cut the beef with a sharp knife into
4cm x 2.5cm thin slices. Sprinkle with the salt, pepper, cornflour and
1 tablespoon of the oil. Rub the ingredients evenly into the meat.
Leave to season for 20 minutes. Soak the black beans in hot water for
the same length of time then drain. Cut the peppers into 5cm x 2.5cm
strips.
Heat the remaining 3 tablespoons oil
in a large frying pan or wok. When hot add the slices of beef and
spread them out evenly over the surface of the pan. Cook for 1/2
minute.
Stir-fry over a high heat for 40
seconds then remove the beef from the pan with a perforated spoon and
put aside.
Add the black beans to the oil
remaining in the pan. Mash these firmly with the back of a metal spoon
and put aside. Add the garlic, blend with the beans then pour in the
stock. Heat mixture. Continue to stir and mix the ingredients together
until a creamy bubbling sauce is obtained
Add the beef to the pan, stir well to
blend with the sauce.
As soon as the beef is evenly coated
with the sauce, add the peppers. Stir-fry with the beef until hot,
then sprinkle with the sherry and soy sauce. Stir-fry quickly for 1
minute.
Serve on a well-heated dish to be
eaten hot. This is a somewhat spicy dish meant to be consumed with
cooked rice
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