Yarty is a wonderful local producer run by Jayne and David, with a superb range of vinegar and cordials that use local ingredients based on old family recipes.  We use Black Garlic vinegar as an alternative to balsamic vinegar, but if you need further inspiration, read on…

Let “Black Garlic Vinegar” be your culinary inspiration, whatever it may be: Salads, stews, dips, sauces or just leave it be.

Yarty’s take of a high end balsamic, handcrafted by us the Original Black Garlic vinegar “B” ® uses garlic roasted at low heat for up to 40 days to produce a beautifully caramelized sweetness.

With only 3 ingredients in total. We then let it sit for up to 6 months and add some Yarty Magic.

We supply several high-end Pizza chains and numerous restaurants around the world, it has been used on the current series of BBC’s Great British Menu, and regularly used on BBC1 Saturday Kitchen.

“B” is a superb replacement for Soy sauce as it contains no salt.

Stir-fried beef with oyster sauce and B vinegar

A quick and easy stir fry using Yarty’s “B” Black Garlic Vinegar and lean Beef Steak from Stanstead Farm Shop.



  • 450g lean beef steak (or a meat/tofu of your choice)
  • 1 tbsp “B” Black Garlic vinegar
  • 4 tsp sesame oil
  • 1 tbsp Shaoxing rice wine or dry Sherry
  • 2 tsp cornflour
  • 3 tbsp groundnut oil
  • 2 peppers, cut into chunky dice
  • 3 tbsp oyster sauce
  • 2 spring onions
  • 50 grams of cashew nuts


  • Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
  • Toast the cashew nuts in a dry pan
  • Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  • Wipe the wok clean and reheat it over a high heat. Add the peppers and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices and cashew nuts to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.


  • Soak the sliced onions in cold water to make them curl for an added flair to your dish.
  • If the peppers looks wrinkles then soak them in cold water for 10 minutes and they will crisp up.
  • This dish works well with chicken, prawns, or tofu.
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