Crafts and Life

750g (1 lb 10 oz) rump or sirloin steak, trimmed
1 tbs light soy sauce
2 tsp Shaoxing rice wine
0.5 tsp roasted sesame oil
1 tsp cornflour (cornstarch)
250 ml (1 cup) oil

BLACK BEAN SAUCE

1 tbs oil
30g (1 oz) finely chopped spring onion (scallion)
1 tbs finely chopped garlic
1 tbs salted, fermented black beans, rinsed and coarsely chopped
1 tbs finely chopped ginger
1 green capsicum (pepper), shredded
1 red capsicum (pepper), shredded
1 orange or yellow capsicum (pepper).shredded
2 tsp light soy sauce
1 tbs Shaoxing rice wine
1 tsp sugar
2 tbs chicken stock
0.5 tsp roasted sesame oil
2 tsp cornflour (cornstarch)

METHOD

Cut the beef across the grain into slices 1 mm (1/12 inch) thick.  Cut each slice of beef into thin strips and place in a bowl.  Add the soy sauce, rice wine, sesame oil, cornflour and 1 tablespoon water, toss lightly to combine, then marinate in the fridge for 30 minutes.  Drain the beef.

Heat a ok over high heat, add the oil and heat until almost smoking.  Add a third of the beef and cook, stirring constantlyu, for 1 minute, or until the pieces brown.  Remove with a wire sieve or slotted spoon, then drain.  Repeat with the remaining beef.

To make the black bean sauce, heat a wok over high heat, add the oil and heat until very hot.  Stir-fry the spring onion, garlic, black beans and ginger for 10 seconds, or until fragrant.  Add the peppers and stir-fry for 1 minute, or until cooked.

Combine the soy sauce, rice wine, sugar, stock, sesame oil and cornflour, add to the sauce and simmer until thickened.  Add the beef and toss lightly to coat with the sauce.

Serves 6 – taken from The Food of China