Beef with black beans and chilli
Another excellent recipe from Fuchsia Dunlop’s “Every Grain Of Rice“.
This is really simple, quick and delicious.
I used some trimmed and thinly-sliced rump steak for this, which I think worked really well.
The steak strips were marinated in a paste made with the following;
1 and a half teaspoons of cornflour (she says potato flour, but cornflour works well), 1 teaspoon of Shaoxing rice wine, one of light soy sauce and a half of dark soy sauce, plus two teaspoons of water.
The other ingredients were some thinly sliced green and red peppers, sesame oil and laoganma black bean and chilli sauce. Ms Dunlop sats two tablespoons here, but that is a lot and is a bit oily, so I used one.
Her recipe also calls for a small bunch of chopped coriander, but I left this out because I didn’t have any handy.
You heat up a wok and add in some oil and stir-fry the beef until it separates out, the marinade sticks it all together, and then add in the peppers and cook it until the vegetables have lost their rawness.
Then you add in the laoganma sauce and cook it a bit longer.
When you serve, you stir in the sesame oil and coriander, if you are using it.
She specifies serving this with rice, but I wanted noodles and used some Japanese udon instead.
This was really nice and had a great chilli hit. I think it would work well with pork tenderloin or thinly-sliced chicken breast as well as with beef.