Contrary to
popular belief (work colleagues) I actually really like Chinese food, the
problem is most restaurants or take-aways, serve up the same old thing wherever
you go, they all look and taste the same and there’s very little to distinguish
the myriad of places I’ve eaten in. Plus if you go with a group, someone
usually suggests the set menu and you end up with the usual and stymied choices
none of which are exciting or to be honest, that tasty.
Making your own is
a much better option. Everything is fresher and of course cooked to your own
tastes.
Chinese cooking
can require some initial investment and the odd trip to the Chinese supermarket
but it can be very rewarding. Some dishes can be complex but the majority are
all about the prep and 5-10 mins actual cooking
This dish is one
of my favourite Chinese meals, I love the flavour of black beans and amount
they deliver is not in keeping with their size. I’ve never seen them in normal
supermarkets so you may need to go further afield. Worry not though, they will
keep in airtight container in the fridge forever (don’t hold me to this). The
chilli gives it that all important kick, the various sauces are pretty standard
fare but marry perfectly with the black beans.
Some prep, really
tasty, why not give it a go?
600g of Rump
steak thinly sliced across the grain
2 Spring Onions
very thinly sliced
Marinade
2 Tablespoons of
Shaohsing Rice Wine (or Dry Sherry)
1 teaspoon sea
salt
1 teaspoon white
sugar
Black Bean and
Chilli Sauce
1 Small red onion
finely sliced
Thumb sized piece
of ginger finely chopped
3 Garlic cloves
roughly chopped
2 Tablespoons of
salted black beans
2 Tablespoons of
Shaohsing Rice Wine (or Dry Sherry)
1 tablespoon of
white sugar
1 tablespoon of light
soy sauce
2 tablespoons of
oyster sauce
1 tablespoon of
malt vinegar
1 Birds eye
Chilli , de-seeded and very finely sliced
100 ml of cold
water
Mix the marinade
ingredient, add the beef and coat thoroughly, leave for 30 mins
Heat the wok
until very hot, add a tablespoon of groundnut oil, fry the beef in batches
around 30 seconds per batch, remove with a slotted spoon and put to one side
Rinse the black
beans in a sieve under cold water, drain and then in a pestle and mortar mash
the beans into a paste like consistency
Combine in a bowl
or glass the rice wine, sugar, soy sauce, oyster sauce and malt vinegar
Heat the wok
again, add a tablespoon of groundnut oil, very quickly fry the onion, garlic
ginger and chilli, stirring all the time for about 30 seconds. Add the black
beans, stir fry for another 30 seconds. Stir in the rice wine mixture, bring to
the boil, Add the water and combine thoroughly. If the sauce looks a little
thick add more water until you achieve the consistency you’re happy with
Add the beef
again, bring to the boil, simmer for 2 mins
Taste
Stir through the spring
onions and serve with steamed rice
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