Cook Book Recipe

Ingredients

2-tablespoons canned salt black beans
1-tablespoon dark soy sauce
1-tablespoon Chinese rice wine
1-clove garlic, finely chopped
1-teaspoon sugar
¼ cup (60ml) peanut oil
1-onion, cut into wedges
500g lean rump or fillet steak, thinly sliced
½ teaspoon finely chopped fresh ginger
1-teaspoon corn flour, combine with 1-tablespoon water
1-teaspoon sesame oil

Procedure

1. Rinse the black beans, drain and chop. Place the soy sauce, rice wine and ¼ cup (60ml) water in small bowl, mix well and add the beans. In a separate bowl, crush the garlic and sugar with fork to a smooth paste.
2. Heat a wok until very hot, add 1- teaspoon peanut oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes. Remove add 1-tablespoon peanut oil and swirl to coat. Add half the beef and stir-fry for 5-6 minutes, or until browned. Remove. Repeat with the remaining beef. Remove
3. Add the remaining peanut oil to the wok with the garlic paste and ginger, and stir-fry for 30 seconds, or until fragrant. Add the bean mixture, onion and beef. Bring to the boil, and then reduce the heat and simmer, covered, for 2 minutes. Stir in the corn flour mixture and stir until the sauce boils and thickened. Stir in the sesame oil. Serve with steamed rice