Real black bean beef

4
20 minutes

Ingredients

Black bean paste

  • 3 garlic cloves, finely chopped
  • 1 tbsp of Chinese black beans, rinsed and drained
  • 1 knob of ginger, thumb-sized, finely chopped

Stir-fry

  • 1 onion
  • 1 spring onion
  • 1 red pepper
  • 400g of rump steak
  • 2 tbsp of vegetable oil

Marinade

  • 1/2 tbsp of sesame oil
  • 2 tsp granulated sugar
  • 1 pinch of Chinese five-spice powder
  • 1/2 tbsp of light soy sauce
  • 2 tbsp of Shaoxing wine
  • 1 1/2 tbsp of cornflour

Sauce

  • 40ml of Shaoxing wine
  • 150ml of water, or chicken stock

To serve

  • 2 spring onions, finely sliced

Method

1
Mix the garlic and ginger with the washed black beans and lightly crush everything together with the back of a spoon to form a rough paste
  • 1 knob of ginger, thumb size
  • 3 garlic cloves
  • 1 tbsp of Chinese black beans, rinsed and drained
2
Finely slice the onion, pepper and spring onion in a bowl. Mix the sauce ingredients together in a separate bowl and set aside
  • 1 onion
  • 1 spring onion
  • 1 red pepper
3
Finely slice the meat and place in a mixing bowl. Add the sesame oil, sugar, five-spice, soy and Shaoxing wine. Using your hands, massage the marinade into the meat until it is well coated. Add the cornflour and repeat
  • 400g of rump steak
  • 1 1/2 tbsp of cornflour
  • 1/2 tbsp of sesame oil
  • 2 tsp granulated sugar
  • 1 pinch of Chinese five-spice powder
  • 1/2 tbsp of light soy sauce
  • 2 tbsp of Shaoxing wine
4
Over a high heat, heat 1 tablespoon of oil in a wok until smoking. Add the onion and pepper, reduce the heat to medium and stir-fry for 1 minute, or until the onion has slightly softened. Transfer the vegetables to a bowl
  • 2 tbsp of vegetable oil
5
Add another tablespoon of oil and heat until smoking. Allow to smoke for 5 seconds then add the black bean paste and beef to the wok. Spread the meat across the base of the wok into a single layer. Sear for 30 seconds or until browned, then turn and repeat
6
Once the meat has browned, return the vegetables to the pan and pour over the sauce. Bring to a vigorous boil and stir-fry for 2–3 minutes, until the sauce has thickened and reduced slightly. Spoon onto a serving plate and scatter with spring onions to finish