Stir-Fry with Beef Strips in a Garlic and Black Bean Sauce

Beef strips fried in a little sunflower oil. Allow to cool, and then marinade in a garlic and black bean sauce. Store for a day or two in the fridge, after thoroughly coating the beef with the sauce.

Wrap the beef strips in an aluminium foil parcel and place in a roasting tray. Preheat the oven to 190 deg. C., and cook for thirty minutes.

The stir-fry of bean sprouts, sliced mushrooms, cabbage, green finger chillies, red onion, and coriander, was cooked at a high-heat in a wok for the first two minutes, and then at a low heat under glass for another five minutes or so, to ensure thorough heating.

Decant the vegetable stir-fry to a plate, and top with the strips of marinaded beef. Serve with freshly ground black pepper.