Beef in Black Bean Sauce

Ingredients

• 450 g (1 lb) Flank or sirloin steak, thinly sliced across the grain
• 1 tbsp Soy sauce, for the marinade
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp Cornflour (cornstarch), for the marinade
• 3 tbsp Neutral oil, divided
• 2 tbsp Salted fermented black beans, rinsed and roughly chopped
• 4 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• 1 Red pepper, cut into bite-size pieces
• 1 Green pepper, cut into bite-size pieces
• 1 Onion, cut into wedges
• 120 ml (½ cup) Chicken stock
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce, for the sauce
• 1 tsp Sugar
• 2 tsp Cornflour (cornstarch), for the sauce, mixed with 1 tbsp cold water
• 3 Spring onions, sliced
• 280 g (10 oz) Steamed rice, to serve, cooked weight

You’ll need: Large wok or frying pan, Sharp knife

Method

1. 1

   Marinate. Toss the beef with the soy sauce, Shaoxing wine, the first measure of cornflour and 1 tbsp of the oil. Leave for 15 minutes. Mix the stock, oyster sauce, second measure of soy sauce and sugar in a jug.

2. 2

   Sear the beef. Heat 1 tbsp of the oil in a large wok or frying pan over high heat until it shimmers. Fry the beef in two batches for 1 to 2 minutes each, until browned all over. Move to a plate.

3. 3

   Fry the aromatics. Add the remaining oil to the pan with the onion and peppers and stir-fry for 3 minutes. Add the black beans, garlic and ginger and stir-fry for 30 seconds.

4. 4

   Make the sauce. Pour in the stock mixture and bring to a simmer. Stir the cornflour paste, add it to the pan, and cook for 1 minute until glossy and thickened.

5. 5

   Finish. Return the beef and its juices to the pan and toss for 1 minute, until cooked through and hot. Scatter with the spring onions and serve with the rice.