Friday, 11 July 2008


This recipe is adapted from Yan Kit So’s ‘Classic Chinese Cookbook’. The recipe only calls for capsicum but I added snow peas and carrot. I made double the recipe and I must say that this is one of the nicest black bean beef I have tasted. The recipe calls for some salt but I recommend not adding the salt until you have finished cooking and had a taste. I also substituted the potato flour in the recipe with tapioca flour. You could also use corn flour.

PS: I also made a Toblerone cheesecake today. I’ll post it on my blog tomorrow.

450 g beef (rump, skirt or fillet) trimmed and sliced thinly
1 tsp potato flour mixed with 1 to 2 tbsp water
5 tbsp peanut oil
1 large capsicum, deseeded and cut into large cubes
1 large carrot – cut lengthways and sliced thinly (optional)
Large handful of snow peas – tailed (optional)
Salt to taste
5 cloves garlic – minced
4 spring onions – cut into 4 cm lengths
3 tbsp fermented black beans – rinsed and mashed with ½ tsp sugar and 1 tsp oil
1 tbsp Shaohsing wine
¼ tsp salt (I omitted this) *
¼ tsp sugar*
2 tsp thick soy sauce*
8 turns of a pepper mill*
2 tsp Shaohsing wine*
1 ½ tsp potato flour
Approximately 3 tbsp water
1 tsp peanut oil
1 tsp sesame oil

Cut the beef across the gr4ain into thin rectangular slices and place in a large bowl.

Place * ingredients of the marinade onto the beef. Mix well. Sprinkle the flour onto the meat and 1 tbsp of the water, mixing the meat in one direction. Only add the extra water if the meat cannot be mixed when stirred in one direction. The marinated beef should not be wet. Cover and leave in the fridge for at least 30 mins. After 30 mins, blend in the oils.

Heat wok until smoky; add 1 tbsp oil and then the capsicum to ‘blister’ it. After a min, add in the carrots if using; fry for 30 secs and add in the snow peas. Add in the spring onions just before lifting; which is around the 2 min mark. If using only capsicum, cook the capsicum for 2 mins and add the spring onions just before lifting.

Reheat the wok over high heat, add in the remainder of the oil and coat the wok evenly with the oil. Add in the garlic; when golden add in the bean paste and stir to mix. Add in the beef next and stir the meat in a scooping motion, ensuring that the meat is cooked evenly. After about 2 mins, add in the wine around the side and continue to toss and turn the meat until the sizzling dies down. Add in the potato/water mixture (thickening agent), stir well and add in the vegetables, mix and cook until the meat is done and the sauce has thickened. Serve immediately with rice or toss with blanched rice noodles.

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