Beef with black bean sauce

500g rump steak
1 tbsp corn flour
2 tbsp sherry
2 tbsp soy sauce
2 tsp sugar
2 tbsp peanut oil for cooking
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 red capsicam finely sliced
90 g drained bamboo shoots, sliced
6 spring onions, diagonally sliced
2 tbsp salted blackbeans, rinsed well and mashed

1 put the beef in a glass bowl. Combine the cornflour with the sherry, soy sauce and sugar, pour over the meat and mix well. Cover and refrigerate for 30 mins
2 Drain the meat, reserving the marinade. Heat the wok until, add 2 tsp oil and swirl to coat. Stir fry the meat in batches for 2-3 mins, or until browned and just cooked. Add more oil if necessary. Remove.
3. Reheat the wok, add 1 tbsp oil and stir fry the onion over medium heat for 3-4 mins, or until softened. Stir in the garlic, ginger and capsicum, increase the heat to high and cook for 2-3 mins until just tender.
4. Add the reserved marinade, bamboo shoots, spring onion, black beans and 2-3 tbsp water to the wok. Toss over high heat until well coated and the sauce is boiling. Return the beef and toss until heated through. Remove from the heat and season well. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user BIGEARS2.