EAT: This Cantonese stir-fry maximizes the deliciousness factor via one key ingredient: black bean garlic sauce.

Serves 4

Marinade:

1 tablespoon soy sauce 1 tablespoon water 1 tablespoon sherry or Shaoxing wine 2 teaspoons cornstarch 1 to 2 thick slices fresh ginger Pinch of sugar

Stir fry:

¾ pound flank steak, sliced into thin strips 1 tablespoon vegetable oil ½ onion, cut into thin strips ¾ pound green beans, trimmed and cut into 2 to 3-inch lengths 1 to 2 tablespoons fermented black bean garlic sauce (available at any Asian market) 1/3 to ½ cup chicken broth or water

1. Mix the marinade ingredients. Add the sliced beef, tossing gently to fully coat the meat. Set aside while you prepare the remaining ingredients, or up to 30 minutes.

2. Add oil to a wok or a large skillet over high heat. When the pan is hot, add the sliced onion, seasoning it with a pinch of salt and stir-frying until the onion is softened and translucent, 2 to 3 minutes. Add the green beans and stir fry with the onions until bright green and crisp-tender, 2 to 3 minutes more. Remove green beans and onions from pan.

3. Add the marinated meat and marinade to the pan and stir-fry until cooked through, 3 to 4 minutes. Discard the ginger slices.

4. Clear an area in the center of the pan and add the black bean garlic paste, heating it for about 1 minute and stirring in any of the accumulated pan juices to loosen it. Add broth to the paste, stirring to create a sauce. Mix the meat and sauce together, drizzling in additional broth as necessary to reach desired consistency. The marinade’s cornstarch will thicken the sauce as it cooks.

5. Finally, return the cooked green beans and onions to the pan, stir and heat through, then serve.