Stir-fried beef in black bean sauce
Instructions:
- 375 g (12 oz) lean fillet or rump steak;
- 1 tablespoon canned salted black beans;
- 1 large onion;
- 1 bunch Chinese broccoli (gai larn);
- 2 teaspoons cornflour (cornstarch);
- 1 tablespoon water;
- 3 tablespoons peanut oil;
- 1 teaspoon crushed garlic;
- 1 teaspoon finely grated ginger.
- Sauce
- 1 tablespoon dark soy sauce;
- 4 tablespoons water or stock;
- 1 teaspoon sugar;
- 1 teaspoon sesame oil.
- Trim any fat from the beef. Freeze until firm enough to cut into paper-thin slices.
- Put the black beans into a small strainer and rinse under cold water for a few seconds. Drain and chop on a wooden board or mash with a fork.
- Cut the onion in half lengthways, then cut each half into 6 wedges.
- Cut the Chinese broccoli into bite-sized pieces and blanch for 1 minute in lightly salted boiling water. Drain immediately.
- Mix the cornflour and water until smooth.
- In another bowl, combine the sauce ingredients.
- Heat a wok until very hot, add 1 tablespoon of peanut oil and swirl to coat the cooking surface. Stir-fry the onion for 1 minute. Remove and set aside with the blanched Chinese broccoli.
- Add another tablespoon of peanut oil to the wok and when very hot, stir-fry the beef over high heat, tossing until all surfaces come in contact with the pan and look cooked. Push the meat to one side, heat the remaining tablespoon of oil, add the garlic and ginger and stir for a few seconds until they smell fragrant. Add the black beans and fry, stirring, for a few seconds more. Add the sauce mixture and when it boils add cornflour and stir until sauce thickens. Add the onion and Chinese broccoli, toss together to heat through and coat with the sauce. Serve immediately with steamed rice.