A Friday night family favorite that also freezes very well. This recipe works great with lamb or pork shoulder as well.
- 2lb/1kgs braising steak
- 1 Tbsp vegetable oil
- 1 large onion, peeled, halved & sliced
- 2 peppers (red and green), seeded & cut into strips
- 1 Tbsp cornflour
- 2 Tbsp soy sauce
- 2 Tbsp sherry or cold water
- 8oz/227g jar black bean sauce
- fresh cilantro, to serve
- 4 cups cooked long-grain rice, to serve
Cut the meat into 1 inch chunks. In a 4 quart pot, warm a tablespoon of vegetable oil. Add the meat and cook for 5-10 minutes until a rich brown color. Add the onion and fry for a further 2 minutes until softened slightly. Add the peppers and stir-fry for a further minute.
In a separate bowl, mix the cornflour with two tablespoons of soy sauce and the same amount of sherry (or water) until smooth. Pour this mixture and the jar of black bean sauce into the pan. Mix well. Bring to a boil, and simmer gently for 10 minutes. Cover with a tight fitting lid and seal the pot in your Wonderbag for 4 hours.
Serve with fresh cilantro scattered over and long grain rice.