Black bean sauce dishes are arguably the most famous on any Chinese takeaway menu. Salty, and often with a chilli kick, this familiar dish will deliver when your taste buds crave the flavours of Asian food.
250g Cauliflower (cut into small florets)
2cm piece of fresh ginger (peeled & finely chopped)
3 cloves of Garlic (peeled & thinly sliced)
1 Onion (finely chopped)
1tbsp Fermented black beans soaked for 5 minutes in warm water and drained
250g Beef sirloin steak (sliced into strips)
1 Fresh Red chilli (deseeded & finely chopped)
¾ tsp Ground white pepper
1tbsp Shaoxing rice wine or dry sherry
Light soy sauce, to taste
3tsp Sesame oil
1tbsp Groundnut oil
Pinch of Salt
- Blanch the Cauliflower in salted water for 2 minutes, then drain and season with a drizzle of sesame oil and some salt.
- Heat a wok over a high heat and add a good splash of oil. Add the ginger, garlic and scallion and stir-fry for about 10 seconds, just to soften the garlic.
- Add the black beans and cook for 20 seconds more.
- Add the steak and cook for 2-3 minutes, or until sealed on all sides.
- Add the chilli, blanched broccoli and some salt and white pepper, along with the Shaoxing rice wine, 1 tbsp of soy sauce and 1 tbsp water. Toss together, then taste and adjust the seasoning if necessary.