Beef with black bean #shorts

Ingredients
- 500g beef, cut into strips (rump, sirloin, fillet all work well)
- 1 tbsp potato starch
- 1 tsp ground white pepper
- 1 tsp sesame oil
- 1.5 tbsp soy sauce
- pinch of salt
- 1 large red capsicum, diced
- 1 large yellow onion, diced
- 150g sugar peas
- 1 knob ginger finely, sliced
- 1 large red chilli, sliced
- 1.5 tbsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- 1 tbsp cornstarch mixed with 2 tbsp water
- 400g thin egg noodles
- 1 x 180g tin of salted black beans, drained and rinsed under water
- 100ml chicken stock
- peanut oil for cooking

Method
1. Marinate the beef in the potato starch, pepper, sesame oil, soy sauce and salt and set aside while you cut the veg.
2. In a wok of boiling water, blanch the noodles and set aside. Then blanch the capsicum and sugar peas and set aside.
3. Heat peanut oil in the wok until smoking hot. Then, add the noodles and press down - you are looking for one big crispy bottom, so don’t move them too much. Place on a serving plate and set aside.
4. Heat some more peanut oil in the wok until smoking hot. Add the beef and stir fry for 1-2 minutes until browned. Remove from the wok.
5. In the same wok, add more peanut oil if needed. Stir fry the onions, capsicum, sugar peas ginger, chilli and black beans for 2 minutes, and add the oyster sauce, Shaoxing wine, and chicken stock.
6. Return beef to the wok and toss well. Add the cornstarch slurry. Stir fry for another 1-2 minutes until the sauce thickens.
7. Serve on top of the crispy noodles and enjoy!