Cantonese beef with peppers and pasta

Method
Prep:50min  ›  Cook:12min  ›  Ready in:1hr2min 

1. Combine the sherry, soy sauce, sesame oil, garlic, ginger, black beans and sugar in a shallow dish. Add the steak, stir to coat with the marinade, then cover and put in the fridge for 30 minutes or so. This will tenderise the steak and allow time for the flavours to soak into the meat.
2. When you are ready to cook, bring a large pan of lightly salted water to the boil. Add the pasta and cook for 10–12 minutes until just tender.
3. Meanwhile, heat the oil in a wok or large, heavy-based frying pan. Toss in the onion and peppers and stir-fry over a high heat for 2–3 minutes until just softened and beginning to brown. Remove the vegetables using a draining spoon so most of the oil is left behind.
4. Put the wok or pan back on the heat and again using a draining spoon, lift out the steak from the marinade and add to the pan. Stir-fry over a high heat for 2–3 minutes until the steak is just tender. Return the vegetables to the pan with the water chestnuts and remaining marinade. Toss everything together over a high heat.
5. Drain the pasta thoroughly and tip into the pan with the stir-fried steak and vegetables. Toss together and serve immediately.

cook's tips

Fermented black beans are readily available from Chinese grocers but if you don't have one close by, Chinese restaurants are generally happy to sell you some. * If you're really in a hurry, use a black bean stir-fry sauce and omit the marinade ingredients.