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.
