Read the story here – Aspergillus oryzae – Fermentation and Umami

Ingredients:

• 600 grams Beef rump or siroin steak
• 30 milliliters Shao hsing (rice) wine, (or dry sherry)
• 1 teaspoon Salt
• 1 teaspoon Palm sugar, (or ordinary white sugar)
• 80 milliliters Vegetable oil
• 2 teaspoons Corn starch
• 1 tablespoon Water
• Black bean sauce
• 1 Red onion, finely sliced
• 5 cm Fresh ginger, julienned
• 3 Cloves Garlic, finely sliced
• 1 tablespoon Salted black beans
• 30 milliliters Shao hsing (rice) wine, (or dry sherry)
• 1 tablespoon Palm sugar, (or ordinary white sugar)
• 15 milliliters Light soy sauce
• 30 milliliters Oyster sauce
• 15 milliliters Rice vinegar
• 1/2 teaspoon Sesame oil
• 2 Red chili, Finely sliced

Directions:

1. Cut the meat into bite sized slices across the grain.
2. Add the meat to a clean bowl and add the rice wine, palm sugar, salt, corn starch and water.
3. Mix very well and cover the bowl with plastic wrap.
4. Put in the refrigerator to marinade for about an hour.
5. Then remove the meat from the fridge and let it come to room temperature before cooking.
6. Add all the sauce ingredients to a bowl and mix.
7. Place a wok over very high heat, and heat until the wok is smoking.
8. Add the oil. When the oil is hot, add the beef in two or three batches and sear until well-browned.
9. Once all batches are done, add all the beef to the wok.
10. Add the sauce and continue to cook over high heat.
11. The marinade will thicken the sauce. Cook until the meat is just done and the sauce thick.
12. Garnish with sliced spring onion and red chili and serve with bowls of steamed rice.