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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Fried Beef in
Black Bean Sauce Share 


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  1. 675g beef steak (rump or tender loin or fillet)
  2. 1/2 medium green pepper, deseeded
  3. 1 medium red pepper, deseeded
  4. 1/2 teaspoons salt
  5. 2 garlic cloves, crushed and chopped
  6. 1/4 teaspoons pepper
  7. 3 tablespoons good stock
  8. 1 1/2 tablespoons cornflour
  9. 2 tablespoons dry sherry
  10. 4 tablespoons salted black beans
  11. 1 tablespoon soy sauce
beef in black bean sauce


  1. 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.
  2. 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.
  3. Stir-fry over a high heat for 40 seconds then remove the beef from the pan with a perforated spoon and put aside.
  4. 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
  5. Add the beef to the pan, stir well to blend with the sauce.
  6. 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.
  7. 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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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.