SPICY BLACK BEAN BEEF

Growing up in and around my parents’ Chinese takeaway shop, black bean beef stir-fries have always been a constant on the menu. For me a great black bean beef is made with tender, juicy beef, minimal vegetables and a touch of chilli amping it to another level. Here’s my rendition of this takeaway classic.

Serves 2–4 as a protein side with rice

350g beef steak (sirloin, scotch or eye fillet)

3 tablespoons + 1 tablespoon oil

2 tablespoons fermented black bean

1 tablespoon chilli flakes or 1–2 small fresh red chillies, finely chopped

10g fresh ginger, finely chopped

3 cloves garlic, finely chopped

1 capsicum, deseeded and cut into 2cm pieces

MARINADE

1 tablespoon rice wine

2 teaspoons salt

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1 tablespoon cornflour

½ teaspoon baking soda (optional)

2 tablespoons water

Thinly slice the beef into 3mm thick strips about 4cm long and place into a bowl. Add in all the marinade ingredients, mix through the beef well and let sit for at least 15 minutes to infuse. The baking soda helps break down the meat protein, allowing it to get even more tender.

Heat 3 tablespoons oil in a wok/large pan over a high heat and stir-fry the beef, separating the strips until they are almost cooked through, about 3–4 minutes. Remove from the wok and set aside.

In the same wok/pan add the 1 tablespoon oil, black bean, chilli, ginger and garlic, and stir-fry over a high heat for 30 seconds until aromatic. Add the capsicum and fry for a further 1 minute. Add the beef back in and fry for a further 30 seconds. Turn off the heat and serve.