Beef in Fragrant Black Bean Sauce

By XrayKim

Gok Wan's recipe

Ingredients

• 250 g broccoli, cut into small florets
• 3 tsp sesame oil
• 1 tbsp groundnut oil
• a 2cm pice of fresh ginger, peeled and finely chopped
• 2/3 cloves of garlic, thinly sliced
• 1 scallion, finely chopped
• 1 tbsp fermented black beans, soaked for 5 minutes in warm water and drained
• 250 sirloin steak, fat removed and sliced into strips
• 1 fresh red chilli, deseeded and finely chopped
• ground white pepper
• 1 tbsp Shaoxing rice wine or dry sherry
• light soy sauce, to taste
• FOR THE QUICK PICKLED CHILLI
• 1 red chilli, sliced into long diagonal strips
• 2 tbsp rice wine vinegar
• 1-2 tsp caster sugar

Details

Adapted from jonoandjules.com

Preparation

Step 1

First make the pickled chilli by putting the strips of chilli into a bowl and cover with rice vinegar. Sprinkle with the caster sugar and leave to soak.

Blanch the broccoli in salted water for 2 minutes, then drain and season with a drizzle of sesame oil and some salt.

Heat a wok over a high heat and add a good splash of oil. Add the ginger, garlic and scallion and stir-fry for about 10 seconds, just to soften the garlic. Add the black beans and cook for 20 seconds more.

Add the steak and cook for 2-3 minutes, or until sealed on all sides. Add the chilli, blanched broccoli and some salt and white pepper, along with the Shaoxing rice wine, 1 tsp of soy sauce and 1 tbsp water. Toss together, then taste and adjust the seasoning if necessary.

Drain the pickled chilli and serve with the beef and some rice.