Ken Hom's beef stir fry | Ken Kom recipe

Cut the lean beef in half and slice it into smaller bits.

Marinate the beef in gluten-free light soy sauce, rice wine, pure sesame oil, and corn flour for up to 20 minutes or use immediately.

Peel garlic by tapping it with the flat of the cleaver.

Slice the onion and bell pepper using the cleaver, ensuring to keep a firm grip and slice away from your fingers.

Heat the wok until hot, checking by feeling the heat with your hand above the surface.

Add a couple of tablespoons of vegetable oil to the hot wok.

Add the marinated beef to the wok and listen for the sizzle, which indicates the wok is hot enough.

Brown the meat in the wok, then drain off excess oil using the same bowl used for marinating.

Add the aromatics (garlic and onion) to the wok and allow them to brown without oil.

Add the sliced bell pepper to the wok and cover to steam the vegetables, adding a bit of water or stock if necessary.

Slice spring onions and add them at the end for flavor.

Finish the stir fry with black bean garlic sauce.

Equipment Needed

Dietary

Allergens