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| Quick-Fried
Beef in Black Bean Sauce (Canton) |
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| 2 1/2
tablespoons vegetable oil 450 g (1 lb) beef steak, cut into 2.5 cm (1 inch) slices 3 teaspoons salted black beans, soaked in 3 tablespoons water for 20 minutes 1/2 teaspoon chilli sauce 2 red or green peppers, cored, seeded and cut into 2.5 cm (1 inch) squares 1 tablespoon cornflour 3 tablespoons water or beef stock 1 tablespoon Chinese wine or sherry 1. Heat the oil in a wok until smoking and add the beef. Stir-fry quickly for about 1 minute, then remove and drain on paper towels. 2. Add the black beans and the soaking water to the wok. Mash the beans in the wok then add the chilli sauce and peppers. Stir all together and return the beef to the wok. 3. Blend the cornflour with the stock and stir into the wok to thicken the sauce. Add the wine and stir to mix until the sauce has thickened. |
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