Beef with black bean sauce

1 rump steak, weighing 350-400g (12-14oz)

1tbsp rice wine or dry sherry

1tbsp soy sauce

1½tsp cornflour

4tbsp salted black beans, roughly chopped

2 garlic cloves, finely chopped

1 small knob fresh root ginger, peeled and grated

5tbsp vegetable oil

1 onion, thinly sliced

1 large green pepper, cut into strips

steamed or boiled rice, to serve

The salted black beans add a savoury, salty kick to many beef and lamb dishes.

In short	Preparation time: 15 mins Cooking time: 15 mins Total time: 30 mins Serves: 1-2 people Cuisine: Chinese Course: Main

Method

1 Cut the steak into thin strips, diagonally against the grain, removing fat and sinew as you go. Mix the rice wine or sherry with the soy sauce and cornflour in a bowl and season with pepper, then add the beef and stir until evenly coated. In a separate bowl, combine the beans, garlic and ginger. Set both bowls aside to marinate for 10 min before cooking.

2 Heat half the oil in a wok over a medium to high heat until hot, then stir-fry the beef in batches for 3 min each until browned on all sides. Remove and set aside.

3 Heat the remaining oil in the wok and stir-fry the onion for 2 min until lightly coloured. Add the black bean mixture and cook for 1 min, then add the green pepper and stir-fry for another 2 min.

4 Return the beef to the wok, sprinkle over 3tbsp water and stir-fry for 2 min until tender and heated through. Serve hot, over rice.