Black Bean Beef

500g Beef, cut into thin strips

1 Tbsp Cornflour

2 Tbsp Soy Sauce

2 Tbsp Black Bean Sauce

2 Tsp Sugar

Oil, for cooking

1 Onion, thinly sliced

2 Cloves Garlic, finely chopped

1 Tbsp Fresh Ginger, finely chopped

1 Red Pepper, thinly sliced

90g Snow Peas

6 Spring Onions, diagonally sliced

1.  Put the beef in a non-metallic bowl. Combine the corn flour, soy sauce, black bean sauce and sugar, pour over the meat and mix well. Cover and refrigerate for 30 minutes.
2. Drain the meat, reserving the marinade. Heat the wok until very hot, add 2 tsp of the oil and swirl it around to coat the side. Stir-fry the meat in batches until browned and just cooked. Add more oil if needed. Remove all the meat from the wok.
3.  Reheat the wok, add 1 tbsp of oil and stir-fry the onion over a medium heat for 3-4 minutes, or until softened. Stir in the garlic, ginger and pepper, then increase the heat to high and cook for 2 – 3 minutes, or until the pepper is just tender.
4. Add the reserved marinade, snow peas, spring onion, and 2 – 3 tbsp water to the wok. Toss over high heat until the ingredients are well coated and the sauce is boiling. Return the beef to the wok and heat through. Season well