There were beautiful capsicums (pepper) in orange, yellow and red in the supermarket. I just had to avail of them as part of my seasonal cooking. Some produce are only seen at certain times of the year. That is when they are the most abundant, freshest, sweetest and at their peak. Try to add seasonal vegetables to your next meal planning.

Ingredients:

1 pound rump or sirloin steak
1 tablespoon light soy sauce
2 teaspoons Shaoxing rice wine**
1/2 teaspoon roasted sesame oil
1 teaspoon cornstarch
1 cup oil

**cooking wine are available in SM supermarkets, along the isle of soy sauce.

Black Bean Sauce:

1 tablespoon oil
1 ounce finely chopped spring onion (scallion)
1 tablespoon finely chopped garlic
1 tablespoon salted, fermented black beans, rinsed and coarsely chopped
1 tablespoon finely chopped ginger
1 green capsicum (pepper), shredded
1 red capsicum (pepper), shredded
1 orange or yellow capsicum (pepper), shredded
2 teaspoons light soy sauce
1 tablespoon Shaoxing rice wine
1 teaspoon sugar
2 tablespoons chicken stock
1/2 teaspoon roasted sesame oil
2 teaspoons cornstarch

Instructions:

1. Cut the beef aross the grain into slices (1 mm) thick. Cut each slice of beef into thin strips and place in a bowl. Add the soy sauce, rice wine, sesame oil, cornstarch and 1 tablespoon water, toss lightly to combine, then marinate in the fridge for 30 minutes. Drain the beef.

2. Heat a wok over high heat, add the oil and heat until almost smoking. Add a third of the beef and cook, stirring constantly, for 1 minute, or until the pieces brown. Remove with wire sieve or slotted spoon, then drain. Repeat with the remaining beef.

3. To make the black bean sauce, heat a wok over high heat, add the oil and heat until very hot. Stir-fry the spring onion, garlic, black beans and ginger for 10 seconds, or until fragrant. Add the peppers and stir-fry for 1 minute, or until cooked.

4. Combine the soy sauce, rice wine, sugar, stock, sesame oil and cornstarch, add to the sauce and simmer until thickened. Add the beef and toss lightly to coat with the sauce.

5. Enjoy!

Recipe from “The Food of China” cookbook.