Beef in black bean sauce recipe
 An authentic version of the classic beef in black bean sauce from Jeremy Pang. This recipe uses feremented black soy beans, which you can find in Asian supermarkets, online and in large supermarkets. They give great flavour to the dish – far superior to anything you'll find in a jar of black bean sauce. 300g/10½oz rib-eye or rump steak1 tsp sesame oil1 tsp sugar1 pinch Chinese five-spice powder1 tbsp light soy sauce1 tbsp cornflour 300g/10½oz rib-eye or rump steak 1 tsp sesame oil 1 tsp sugar 1 pinch Chinese five-spice powder 1 tbsp light soy sauce 1 tbsp cornflour 1 tbsp oyster sauce1 tsp dark soy sauce2 tbsp rice wine1 ladleful chicken stock, water, beer or lager (about 5 tablespoons) 1 tbsp oyster sauce 1 tsp dark soy sauce 2 tbsp rice wine 1 ladleful chicken stock, water, beer or lager (about 5 tablespoons) 2 tsp salted fermented black soy beans2 garlic cloves, finely chopped3cm/1¼in fresh root ginger, peeled and finely chopped½ brown onion, sliced½ green or red pepper, sliced1 spring onion, roughly chopped, plus extra to garnish (optional)3 cavolo nero or kale leaves, roughly chopped2 tbsp vegetable oilchopped fresh coriander, to garnish (optional) 2 tsp salted fermented black soy beans 2 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, peeled and finely chopped ½ brown onion, sliced ½ green or red pepper, sliced 1 spring onion, roughly chopped, plus extra to garnish (optional) 3 cavolo nero or kale leaves, roughly chopped 2 tbsp vegetable oil chopped fresh coriander, to garnish (optional) Method To make the beef, bash the beef slices with a meat mallet, the side of a heavy knife or a rolling pin to flatten, then finely slice into strips. Combine the sesame oil, sugar, Chinese five-spice powder, soy sauce and cornflour in a small bowl. Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix together well. To make the stir fry, put the black soy beans in a small bowl or ramekin and cover with boiling water (about 2–3 tablespoons water) and leave to soak for about 10 minutes. Drain through a sieve and then crush in a pestle and mortar with the garlic and ginger until you have a coarse paste. Transfer back to the ramekin. Get all the remaining stir fry ingredients to hand (the stir fry is cooked very quickly so you need everything ready to add to the wok). Heat 1 tablespoon oil in a wok over a high heat and once smoking hot, add the onions, peppers and spring onion. Cook for 1 minute, then add the cavolo nero and continue to stir-fry for a minute. At this point, transfer the vegetables out of the wok to a bowl to make space for stir-frying the beef. Add the remaining oil to the wok and bring it back to a high heat. Once smoking hot, add the beef to the wok and press down with a spatula to separate out the pieces. Do not turn the beef too quickly, just press down to sear the pieces for 30 seconds–1 minute and then turn once and sear the other side of the beef in the same way. Once browned on both sides, add the soy bean mixture and stir-fry for 1 minute before returning the vegetables back to the wok. Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute. Garnish with spring onion or coriander and serve immediately. To make the beef, bash the beef slices with a meat mallet, the side of a heavy knife or a rolling pin to flatten, then finely slice into strips. Combine the sesame oil, sugar, Chinese five-spice powder, soy sauce and cornflour in a small bowl. Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl. To make the beef, bash the beef slices with a meat mallet, the side of a heavy knife or a rolling pin to flatten, then finely slice into strips. Combine the sesame oil, sugar, Chinese five-spice powder, soy sauce and cornflour in a small bowl. Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix together well. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix together well. To make the stir fry, put the black soy beans in a small bowl or ramekin and cover with boiling water (about 2–3 tablespoons water) and leave to soak for about 10 minutes. Drain through a sieve and then crush in a pestle and mortar with the garlic and ginger until you have a coarse paste. Transfer back to the ramekin. To make the stir fry, put the black soy beans in a small bowl or ramekin and cover with boiling water (about 2–3 tablespoons water) and leave to soak for about 10 minutes. Drain through a sieve and then crush in a pestle and mortar with the garlic and ginger until you have a coarse paste. Transfer back to the ramekin. Get all the remaining stir fry ingredients to hand (the stir fry is cooked very quickly so you need everything ready to add to the wok). Get all the remaining stir fry ingredients to hand (the stir fry is cooked very quickly so you need everything ready to add to the wok). Heat 1 tablespoon oil in a wok over a high heat and once smoking hot, add the onions, peppers and spring onion. Cook for 1 minute, then add the cavolo nero and continue to stir-fry for a minute. At this point, transfer the vegetables out of the wok to a bowl to make space for stir-frying the beef. Add the remaining oil to the wok and bring it back to a high heat. Once smoking hot, add the beef to the wok and press down with a spatula to separate out the pieces. Do not turn the beef too quickly, just press down to sear the pieces for 30 seconds–1 minute and then turn once and sear the other side of the beef in the same way. Once browned on both sides, add the soy bean mixture and stir-fry for 1 minute before returning the vegetables back to the wok. Heat 1 tablespoon oil in a wok over a high heat and once smoking hot, add the onions, peppers and spring onion. Cook for 1 minute, then add the cavolo nero and continue to stir-fry for a minute. At this point, transfer the vegetables out of the wok to a bowl to make space for stir-frying the beef. Add the remaining oil to the wok and bring it back to a high heat. Once smoking hot, add the beef to the wok and press down with a spatula to separate out the pieces. Do not turn the beef too quickly, just press down to sear the pieces for 30 seconds–1 minute and then turn once and sear the other side of the beef in the same way. Once browned on both sides, add the soy bean mixture and stir-fry for 1 minute before returning the vegetables back to the wok. Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute. Garnish with spring onion or coriander and serve immediately. Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute. Garnish with spring onion or coriander and serve immediately.