• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite

Recipe Ingredient

  • 450g beef, rump,skirt or fillet, trimmed
  • 1tsp potato flour
  • 6tbsp water
  • 5tbsp oil
  • 2 big green pepper, seeded & roughly chopped
  • 5 cloves garlic, peeled & finely chopped
  • 4 spring onions, cut into 1inch sections, white & green parts separated
  • 2 1/2tbsp fermented black bean, rinsed & mashed with 1/4tsp sugar & 1tsp oil
  • 4 green small chilli (chilli padi), sliced (optional)
  • 1tbsp Shaohsing wine
  • Marination
  • 1/4tsp salt
  • 1/4tsp sugar
  • 2tsp soy sauce
  • 2tsp Shaohsing wine
  • 1 1/2 tsp potato flour
  • 3tbsp water
  • 1tsp oil
  • 1tsp sesame oil

Instructions

  1. Cut the beef across the grain into rectangular slices. Put into a fairly large mixing bowl.
  2. Prepare the marinade: add the salt, sugar, soy sauce & wine to the meat. Sprinkle with potato flour and add the water. Leave covered in the refrigerator for 30mins.
  3. Blend in the oils. Mix the 1tsp potato flour and 6tbsp water together in a small bowl & put aside.
  4. Heat a wok until hot. Add 1tbsp oil & swirl it around. Add the green pepper & stir-fry for about 2mins, lowering the heat if the pieces begin to burn. Remove to a warm plate.
  5. Reheat the wok over a high heat until smoke rises. Add the remaining 4tbsp oil & swirl it around. Add garlic & as soon as it takes on colour, add the white spring onion & stir. Add the black bean paste & chilli & stir. Tip in the beef. Sliding the wok scoop or metal spatula to the bottom of the wok, tunr & toss vigorously for 1-2mins or until the beef is partially done.
  6. Splash in the wine around the side of the wok, continuing to turn & toss until the sizzling dies down. Still stirring, pour in the well-stirred, dissolved potato flour, add the green pepper & green spring onion & mix until tis thickening has cooked. Remove to a warm serving plate. Serve immediately.
  7. * You may eat this dish with rice of else with hor-fun. Just add in the hor-fun.

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