Beef in Fragrant Black Bean Sauce

Serves 2

1 small head of broccoli (approx. 250 g) cut into small florets

3 tsp sesame oil

A pinch of salt

1 tbsp groundnut oil

2 cm piece of fresh ginger, peeled and chopped

2-3 cloves of garlic, peeled and thinly sliced

1 spring onion, finely chopped

1 tbsp fermented black beans soaked for 5 minutes in warm water and drained

1 beef sirloin steak (250 g) sliced in strips

1 fresh red chilli, deseeded and finely chopped

Ground white pepper

1 tbsp Shaoxing rice wine or dry sherry

Light soy sauce, to taste

Blanch the broccoli a salted boiling water for 2 minutes.  Drain, then season with drizzle of sesame oil and a pinch of salt.  Mix well a set aside.

Heat a wok over high heat and add a glug of oil.  Add the ginger, garlic and spring onion a stir-fry 10 seconds, or until the garlic is tender.  Add the black beans and cook for 20 seconds, stirring and tossing.

Add the strips of steak and cook for 2-3 minutes, to seal on all sides.  Add the chilli, blanched broccoli and a little pinch of salt and pepper, along with the Shaoxing rice wine, 1 tsp of soy and 1 tbsp water.  Toss to mix well.  Taste and adjust the seasoning as necessary.