Global Granary

Ingredients:

450g rump or fillet beef steak

1 tsp plain flour

6 tbsp water

5 tbsp groundnut or corn oil

1 green and 1 red bell peppers, deseeded and chopped

salt & pepper to taste

6 cloves garlic, crushed

4 stalks spring onions cut into an inch sections (separate the green from the white parts)

3 tbsp black bean paste/sauce

1 chilli, deseeded and sliced thinly

1 tbsp Chinese wine or medium dry sherry.

Beef marinade:

1/2 tsp salt

1/2 tsp sugar

2 tsp dark soy sauce

1/2 tsp black pepper

2 tbsp Chinese wine or medium dry sherry

1 tsp plain flour

3 tbsp water

1 tsp groundnut oil

1 tbsp sesame oil

Method of preparation

• Cut the beef into bite-size pieces across the grain.  Put the beef into a large mixing bowl.
• Make up the marinade.  Add the salt, sugar, soy sauce, pepper and wine/sherry into the beef.  Give it a good stir.  Sprinkle the flour into the beef and add the water, while stirring all the time.  Add the oil and cover with cling film and place in the fridge to marinate for at least half an hour.
• Mix the 1 tbsp of flour and water, set aside.
• Heat the wok until very hot.  Add the 1 tbsp of oil and swirl it around the wok but be careful not to cause fire. 😉  Add the green and red peppers and stir-fry for at least 2 minutes.  Season with salt and pepper.  Transfer to the serving dish.
• Heat the same wok over a high heat.  Add the remaining oil and swirl it around.  Add the garlic, as soon as it turns golden add the white parts of the spring onions.
• Add the black bean sauce/paste and chilli.  Stir to incorporate.
• Time to add the beef.  Give it a good stir for at least 3 minutes until the beef is almost done.
• Add the wine, continue to stir.  Pour in the thin flour batter and green spring onion parts.  Mix until the sauce thickens.
• Pour these into the serving dish with the green and red peppers.
• Serve immediately with some fresh boiled rice or, even better, a hot fried rice.