STIR-FRIED BEEF WITH CHILLI AND BLACK BEAN SAUCE

Serves 4.

Preparation & cooking time: 20–25 mins & marinating time.

275–350g (10–12oz) beefsteak, such as topside rump

1 small onion

1 small green pepper, cored and seeded

about 600ml (1 pint) seasoned oil

a few small bits of fresh ginger root

1 spring onion, cut into short sections

1–2 fresh red or green chillies, cut into small bits*

2 tablespoons black bean sauce

pinch of MSG (optional)

For the marinade:

½ teaspoon soft brown sugar

1 tablespoon dark or light soy sauce

2 teaspoons Chinese rice wine

½ teaspoon bicarbonate of soda or baking powder

2 teaspoons thick cornflour paste

1 tablespoon oil

Cut the beef into thin slices about the size of large postage stamps. Marinate in the marinade for at least 2–3 hours.

Cut the onion and green pepper into small triangular pieces. Heat the oil in a preheated wok until medium hot, blanch the beef for about 1 minute or until the colour changes, stirring to separate the slices; remove with a strainer and drain.

Pour off the excess oil, leaving about 2 tablespoons in the wok, add the ginger and spring onion to flavour the oil for a few seconds, then stir-fry the chillies, onion and green pepper for about 1 minute; now add the black bean sauce, and cook for another minute before adding the beef, blend well; finally add the MSG (if using), stir a few times more and serve hot.

*NB Handle fresh chillies with great care.

hancheng

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