Sichuan wok-seared beef with bell peppers and black bean sauce

A true classic from Chinese cuisine: tender beef, crisp bell pepper and a deep, savory black bean sauce with just the right amount of heat. This Sichuan stir-fry is surprisingly quick to make and tastes just like the best Asian cuisine you know.

Let's get started!

1. Mix the beef with the soy sauce, cornstarch and Shaoxing wine and marinate for 20 minutes.
2. Heat 1 tbsp oil in your wok over high heat. Sear the meat for 2 minutes until browned and crumbled, remove from the wok and set aside.
3. Add the remaining oil and stir-fry the onion, bell pepper, garlic and ginger for 2 to 3 minutes until just tender.
4. Add the black bean sauce and doubanjiang if desired and stir-fry for 30 seconds.
5. Return the meat to the wok and mix everything together well. Cook for another 1 to 2 minutes until everything is heated through.
6. Sprinkle over the spring onion and sesame seeds and serve immediately, for example with white rice or noodles.

Enjoy!

Tip

Slice the meat as thinly as possible for the most tender result, and make sure your wok is very hot before adding the meat. This will give you that characteristic wok-fried flavor.