Recipe Ingredient
- 450g beef, rump,skirt or fillet, trimmed
- 1tsp potato flour
- 6tbsp water
- 5tbsp oil
- 2 big green pepper, seeded & roughly chopped
- 5 cloves garlic, peeled & finely chopped
- 4 spring onions, cut into 1inch sections, white & green parts separated
- 2 1/2tbsp fermented black bean, rinsed & mashed with 1/4tsp sugar & 1tsp oil
- 4 green small chilli (chilli padi), sliced (optional)
- 1tbsp Shaohsing wine
- Marination
- 1/4tsp salt
- 1/4tsp sugar
- 2tsp soy sauce
- 2tsp Shaohsing wine
- 1 1/2 tsp potato flour
- 3tbsp water
- 1tsp oil
- 1tsp sesame oil
Instructions
- Cut the beef across the grain into rectangular slices. Put into a fairly large mixing bowl.
- Prepare the marinade: add the salt, sugar, soy sauce & wine to the meat. Sprinkle with potato flour and add the water. Leave covered in the refrigerator for 30mins.
- Blend in the oils. Mix the 1tsp potato flour and 6tbsp water together in a small bowl & put aside.
- Heat a wok until hot. Add 1tbsp oil & swirl it around. Add the green pepper & stir-fry for about 2mins, lowering the heat if the pieces begin to burn. Remove to a warm plate.
- Reheat the wok over a high heat until smoke rises. Add the remaining 4tbsp oil & swirl it around. Add garlic & as soon as it takes on colour, add the white spring onion & stir. Add the black bean paste & chilli & stir. Tip in the beef. Sliding the wok scoop or metal spatula to the bottom of the wok, tunr & toss vigorously for 1-2mins or until the beef is partially done.
- Splash in the wine around the side of the wok, continuing to turn & toss until the sizzling dies down. Still stirring, pour in the well-stirred, dissolved potato flour, add the green pepper & green spring onion & mix until tis thickening has cooked. Remove to a warm serving plate. Serve immediately.
- * You may eat this dish with rice of else with hor-fun. Just add in the hor-fun.
