Beef with black bean sauce

Our masterchef friend also taught us how to stir fry beef with black bean sauce. The salty fermented soy beans used for flavouring the dish is not the same as Mexican black beans. These beans need to be rinsed first so as to make it palatable yet flavoursome. This dish originated in south China.

Our masterchef recommended using chuck tender as there is only one main tendon running through and could easily be removed. Slice beef thinly about 2 mm thick and wide enough for some chewy bite.

The other ingredients are onions, bell peppers, fresh button mushroom, carrot and zucchini.

Firstly, run the beef fillet briefly through mildly boiling oil till half cooked.

Fry garlic and black bean. Then fry the vegetables in order of time required for cooking - onions and carrots first ....

Return the beef to the wok with the vegetables. Add cornstarch solution and more seasoning sauces if required.

Cover the wok for 5 seconds so that the sauce could steep into the beef and vegetables. Remove from heat, plate and serve.

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