Beef In Black Bean Sauce

• temps total: 1 hour 34 minutes

Ingrédients

1/2 cup preserved black beans (salted black beans, fermented black beans) (75g)

400g/14 oz top sirloin, thinly sliced

1 tbsp garlic, finely minced

1/2 onion and 1 green bell pepper

1/2 cup peanut oil (or veg, canola)

1 tbsp Chinese cooking wine (shaoxing wine)

TENDERISING MARINADE:

1 tbsp EACH light soy sauce, oyster sauce

1 tsp dark soy

2 tsp cornflour / cornstarch

1/4 tsp baking soda (bi-carbonate)

1 tbsp sesame oil

SAUCE:

1 tbsp light soy sauce

2 tbsp cornflour/cornstarch

2 tsp white sugar

1 cup water

Instructions

Mix marinade except sesame oil, toss with beef, then mix in sesame oil. Marinade 1 hr.

Soak beans in water 30 min then drain.

Sauce – mix soy, cornflour and sugar, then mix in water.

Cooking – Heat oil in wok over high heat. Cook beef 30 sec until no longer red, remove onto plate with slotted spoon. Discard all but 3 tbsp oil. Cook beans 20 sec, add garlic, cook 10 sec. Add onion and pepper, cook 1 min. Add beef, cook 1 min, pour wine around edge of wok, toss 30 sec. Add sauce, cook 1 min until thickens to coat beef and shiny. Serve with rice!