-
1
Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
-
2
It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
-
3
Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
-
4
Have all ingredients handy beside cooktop.
-
5
Blend cornflour into beef stock making sure there are no lumps.
-
6
Set aside.
-
7
Heat oil in wok or large fry pan on high heat.
-
8
(Tip: heat the pan first before adding oil; this prevents oil from burning).
-
9
Brown beef in batches.
-
10
Put aside.
-
11
Clean out wok with paper towel and add vegetables all at once.
-
12
Stir fry vegetable until just tender but not overcooked.
-
13
Remove from pan.
-
14
Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
-
15
Sauce will thicken.
-
16
Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
-
17
It depends on your taste.
-
18
Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.
