Bill Granger's black bean beef
This rolls off the tongue like, ‘I’ll have a number 53 please’. A classic Chinese takeaway favourite, it’s a good way to put rump steak to use as it provides a bit of bite that stands up well against the saltiness of the black beans
- 1 tablespoon mirin
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornflour
- 1 teaspoon caster sugar
- 350g rump steak, fat removed, thinly sliced
- 3 tablespoons light-flavoured oil
- 100g oyster mushrooms
- 1 red onion, cut into wedges
- 2 red chillies, quartered and de-seeded
- 50ml chicken stock
- 2 tablespoons soy sauce
- 60ml black bean sauce
Method
Combine the mirin, 1 tablespoon of the oyster sauce, the sesame oil, cornflour and sugar in a shallow dish. Add the steak, toss to coat and set aside in the fridge to marinate for 5 minutes.
Heat a wok or frying pan over high heat. Add 1 tablespoon of the oil and stir-fry the steak in batches for about 1 minute or until well browned. Remove from the wok.
Wipe the wok clean, heat another tablespoon of the oil, add the mushrooms and cook for 1 minute each side or until lightly browned, turning the mushrooms carefully to avoid damaging them. Remove. Add the last tablespoon of oil and stir-fry the onion and chillies for about 1 minute or until fragrant. Season with freshly ground black pepper.
Return the steak to the wok with the stock, the remaining oyster sauce, soy sauce and black bean sauce. Stir-fry for 1–2 minutes or until the sauce reduces slightly. Add the mushrooms to warm them. Serve with steamed rice.
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