First, heat your wok on med-high for up to one minute, then add 2 to 2 1/2 tbsp of vegetable oil. Wait until you see your wok smoking, then add in your beef. Sear the meat in batches to avoid overcrowding. Sear the meat for roughly 1 1/2 minutes on all sides. Then set the beef aside on a sheet of paper towel.. in a large frying pan over high heat. Cook beef. , turning, for 7 to 8 minutes or until browned. Transfer to slow cooker. and 1⁄2 cup cold water to slow cooker. Cook, covered, on LOW for 6 hours or until beef is very tender, adding capsicum. in the last hour. in a large saucepan of boiling water for 1 minute or until just tender.
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Mix all the stir fry sauce in a bowl and set it aside. Roughly chop the black bean seeds. In a large wok/pan, drizzle oil, sear the beef for 2-3 minutes then turn sides and continue stir fry for anther 2-3 minutes. Follow with onions and bell pepper. Toss well and cook for about 1-2 minutes, then remove from pan and set it aside.. Combine beef in a bowl with the cornflour. Heat the peanut oil in a wok or frying-pan, add half the beef and stir-fry over high heat until browned, remove. Repeat with the remaining beef. Heat the remaining oil, add the garlic and ginger and stir-fry for a few seconds. Add the onion, capsicum and choy sum and stir-fry for further 1 minute or.
