Gok Wan has reinvigorated our enjoyment of Chinese food. This is not the black-bean sauce we have been used to getting in restaurants and manages to be both light and have great depth with very distinctive Chinese flavours and aromas.
Servings 2
Equipment
- wok
Ingredients
- 250 g broccoli cut into small florets
- 1 tbsp groundnut oil
- a 2cm pice of fresh ginger peeled and finely chopped
- 3 cloves of garlic thinly sliced
- 1 spring onion thinly sliced
- 1 tbsp fermented black beans soaked for 5 minutes in warm water and drained
- 250 steak fat removed and sliced into strips
- Corn flour Seasoned, for coating the beef strips for a thicker sauce
- 1 fresh red chilli deseeded and finely chopped
- ground white pepper
- 1 tbsp Shaoxing rice wine
- light soy sauce to taste
Instructions
- Roll the beef strips in seasoned corn flour for a thicker sauce.
- Blanch the broccoli in salted water for 2 minutes, then drain.
- Heat a wok over a high heat and add a good splash of nut oil. Add the ginger, garlic and spring onion and stir-fry for about 10 seconds, just to soften the garlic. Add the black beans and cook for 20 seconds more.
- Add the steak and cook for 2-3 minutes, or until sealed on all sides. Add the chilli, blanched broccoli and some salt and white pepper, along with the Shaoxing rice wine, 1 tsp of soy sauce and 1 tbsp water. Toss together, then taste and adjust the seasoning if necessary.
Notes
(Original recipe from Gok Cooks Chinese, Penguin, 2012.)