Beef in black bean sauce

Name: Beef in black bean sauce
Cuisine: China
Ingredients: 1 teaspoon caster sugar; 1 tablespoon canned black beans; 1 green pepper, deseeded and cut into 2.5 cm/1 inch squares; 4 shallots, peeled and cut into large pieces; 750 g/1 lb 10 oz rump steak, fat trimmed off; 1 tablespoon rice wine, sake or dry sherry; 1 tablespoon rice wine, sake or dry sherry; 2 tablespoons dark soy sauce; 1 egg white; 1 tablespoon rice wine, sake or dry sherry; 1 teaspoon cornflour; 1 teaspoon mild curry powder; 130 g can sliced bamboo shoots, rinsed well and dried; vegetable oil, for stir-frying; 150 ml/5 fl oz water

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

750 g/1 lb 10 oz rump steak, fat trimmed off
1

Asia
China
Sichuan
Main course

Method

Mix all the ingredients for the marinade in a bowl.
Cut the steak into thin strips, about 5 x 2.5 cm/2 x 1 inches. Place the steak in the marinade and turn to coat the meat, then leave for about 30 minutes.
Meanwhile, put the black beans in a bowl of cold water and leave for about 15 minutes. Drain the beans and rinse well, then add the sugar and mash