1Mix all the marinade ingredients EXCEPT sesame oil in a bowl.
2Mix all the marinade ingredients EXCEPT sesame oil in a bowl.
3Mix all the marinade ingredients EXCEPT sesame oil in a bowl.
4Add beef to the bowl and mix to coat, then add sesame oil and mix again.
5Add beef to the bowl and mix to coat, then add sesame oil and mix again.
6Add beef to the bowl and mix to coat, then add sesame oil and mix again.
7Refrigerate the beef to marinate for 1 hour.
8Refrigerate the beef to marinate for 1 hour.
9Refrigerate the beef to marinate for 1 hour.
10Put the salted black beans in a medium bowl and cover with water, then set aside for 30 minutes to 1 hour to soak.
11Put the salted black beans in a medium bowl and cover with water, then set aside for 30 minutes to 1 hour to soak.
12Put the salted black beans in a medium bowl and cover with water, then set aside for 30 minutes to 1 hour to soak.
13Drain the soaked black beans in a colander.
14Drain the soaked black beans in a colander.
15Drain the soaked black beans in a colander.
16Put the cornflour, soy sauce, and sugar in a jug or small bowl, mix until lump-free, then mix in the water and set aside (this is the sauce).
17Put the cornflour, soy sauce, and sugar in a jug or small bowl, mix until lump-free, then mix in the water and set aside (this is the sauce).
18Put the cornflour, soy sauce, and sugar in a jug or small bowl, mix until lump-free, then mix in the water and set aside (this is the sauce).
19Heat the oil in a wok (or non-stick pan) over high heat.
20Heat the oil in a wok (or non-stick pan) over high heat.
21Heat the oil in a wok (or non-stick pan) over high heat.
22Add the beef and cook, tossing, for 30 seconds until it changes from red to brown.
23Add the beef and cook, tossing, for 30 seconds until it changes from red to brown.
24Add the beef and cook, tossing, for 30 seconds until it changes from red to brown.
25Remove the beef with a slotted spoon onto a plate.
26Remove the beef with a slotted spoon onto a plate.
27Remove the beef with a slotted spoon onto a plate.
28Discard most of the oil from the wok, keeping just 3 tablespoons.
29Discard most of the oil from the wok, keeping just 3 tablespoons.
30Discard most of the oil from the wok, keeping just 3 tablespoons.
31Return the wok to high heat.
32Return the wok to high heat.
33Return the wok to high heat.
34Add the black beans and stir for 20 seconds.
35Add the black beans and stir for 20 seconds.
36Add the black beans and stir for 20 seconds.
37Add the garlic and stir for 10 seconds.
38Add the garlic and stir for 10 seconds.
39Add the garlic and stir for 10 seconds.
40Add the capsicum and onion, and cook for 1 minute.
41Add the capsicum and onion, and cook for 1 minute.
42Add the capsicum and onion, and cook for 1 minute.
43Add the cooked beef and any juices pooled on the plate, and toss for 1 minute.
44Add the cooked beef and any juices pooled on the plate, and toss for 1 minute.
45Add the cooked beef and any juices pooled on the plate, and toss for 1 minute.
46Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef, then toss for 30 seconds.
47Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef, then toss for 30 seconds.
48Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef, then toss for 30 seconds.
49Pour the sauce in, then stir and let it bubble for 1 minute or until the sauce thickens, is shiny, and coats the beef beautifully.
50Pour the sauce in, then stir and let it bubble for 1 minute or until the sauce thickens, is shiny, and coats the beef beautifully.
51Pour the sauce in, then stir and let it bubble for 1 minute or until the sauce thickens, is shiny, and coats the beef beautifully.
52Pour the finished dish into a serving bowl and serve with rice.
53Pour the finished dish into a serving bowl and serve with rice.
54Pour the finished dish into a serving bowl and serve with rice.
Ingredients
0.5 cup preserved black beans (salted black beans, fermented black beans)
0.5 cup preserved black beans (salted black beans, fermented black beans)
0.5 cup preserved black beans (salted black beans, fermented black beans)
400 g beef rump steak (US: top sirloin), thinly sliced 3mm / 0.1"
400 g beef rump steak (US: top sirloin), thinly sliced 3mm / 0.1"
400 g beef rump steak (US: top sirloin), thinly sliced 3mm / 0.1"
1 brown onion, medium size, cut into 2.5cm/1" squares
1 brown onion, medium size, cut into 2.5cm/1" squares
1 brown onion, medium size, cut into 2.5cm/1" squares
1 green capsicum (bell pepper), medium size, cut into 2.5cm/1" squares
1 green capsicum (bell pepper), medium size, cut into 2.5cm/1" squares
1 green capsicum (bell pepper), medium size, cut into 2.5cm/1" squares
1 tbsp garlic, finely minced with a knife ~ 4 cloves
1 tbsp garlic, finely minced with a knife ~ 4 cloves
1 tbsp garlic, finely minced with a knife ~ 4 cloves
0.5 cup peanut oil (or vegetable, canola)
0.5 cup peanut oil (or vegetable, canola)
0.5 cup peanut oil (or vegetable, canola)
1 tbsp Chinese cooking wine (shaoxing wine)
1 tbsp Chinese cooking wine (shaoxing wine)
1 tbsp Chinese cooking wine (shaoxing wine)
1 tbsp light soy sauce
1 tbsp light soy sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp dark soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp oyster sauce
1 tbsp oyster sauce
2 tsp cornflour / cornstarch
2 tsp cornflour / cornstarch
2 tsp cornflour / cornstarch
0.25 tsp baking soda (bi-carbonate)
0.25 tsp baking soda (bi-carbonate)
0.25 tsp baking soda (bi-carbonate)
1 tbsp sesame oil (toasted ie brown, not untoasted which is yellow)
1 tbsp sesame oil (toasted ie brown, not untoasted which is yellow)
1 tbsp sesame oil (toasted ie brown, not untoasted which is yellow)
1 tbsp light soy sauce
1 tbsp light soy sauce
1 tbsp light soy sauce
2 tsp white sugar
2 tsp white sugar
2 tsp white sugar
2 tbsp cornflour/cornstarch
2 tbsp cornflour/cornstarch
2 tbsp cornflour/cornstarch
1 cup water
1 cup water
1 cup water
White rice
White rice
White rice
Equipment
woknon stick panslotted spoonbowljug
Tips
For restaurant-style larger beef pieces, cut 2.5 x 4cm (1 x 1.5") pieces from the steak, stand on its side, then slice finely.
Adding sesame oil later to the marinade helps seal the ingredients into the beef.
For economical beef cuts (blade roast, chuck), marinate for 24 hours instead of 1 hour, or use a two-step fast tenderise method with baking soda and then marinate.
Shallow frying the beef creates a silky-soft texture; alternatively, sauté with less oil.
Pouring Chinese cooking wine around the rim of the wok is a traditional technique to "cook" the wine before mixing it with other ingredients.
Leftovers keep well for 3 days in the fridge but are not suitable for freezing as the sauce thins.