Beef in Black Bean Sauce

Meat

Classic tender beef and vegetable stir fry

For velveting the beef

500g beef flank steak or beef chuck (thinly sliced against the grain)
1 tsp baking soda
60ml water
2 tsp cornstarch
2 tsp vegetable oil
2 tsp oyster sauce
1 tsp Shaoxing wine

In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed.

Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck).

Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.

Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine.

Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.

For the sauce

* 1 1/2 cups low sodium beef or chicken stock *2 tbspblack bean and garlic sauce (such as Lee Kum Kee) *1 tbspoyster sauce *1/2 tspsugar *1/2 tspdark soy sauce *1/2 tspsesame oil *1/8 tsp` ground white pepper (or to taste)

> In a bowl, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

## To cook

3 tbsp vegetable oil
2/3 cup onion (cut into 1-inch/2.5cm pieces)
1 cup red bell pepper (cut into 1-inch/2.5cm pieces)
1 tbsp Shaoxing wine
1 cup snow peas, broccoli or other green veg
1 1/2 tbsp cornstarch (mixed into a slurry with 2 tbsp water)

Heat your wok over high heat until it starts to smoke lightly. Turn off the heat and add 2 tbsp of oil around the perimeter of the wok.

Place back on hig heat and add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Remove the beef from the wok, and set aside.

Reduce the heat to medium-high, and add the remaining 1 tbsp of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.

Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas, brocoli or other veg.

Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock; if it’s too thin, add more slurry). Cook until the veg is just crisp-tender. Serve immediately with steamed rice!