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:
- Cut the meat into bite sized slices across the grain.
- Add the meat to a clean bowl and add the rice wine, palm sugar, salt, corn starch and water.
- Mix very well and cover the bowl with plastic wrap.
- Put in the refrigerator to marinade for about an hour.
- Then remove the meat from the fridge and let it come to room temperature before cooking.
- Add all the sauce ingredients to a bowl and mix.
- Place a wok over very high heat, and heat until the wok is smoking.
- Add the oil. When the oil is hot, add the beef in two or three batches and sear until well-browned.
- Once all batches are done, add all the beef to the wok.
- Add the sauce and continue to cook over high heat.
- The marinade will thicken the sauce. Cook until the meat is just done and the sauce thick.
- Garnish with sliced spring onion and red chili and serve with bowls of steamed rice.
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So many have passed black beans by. They simply taste marvelous, once you taste black beans you will wonder what took you so long. Love it!
I agree, it is sad, but maybe we can change that … forward we go with black beans!
Looks pretty easy to do, will definitely try this one
Please do and let me know :).
Looks yummy…
Also try vegetable tofu stir fry:- http://bit.ly/1e4ibxF
Will do, thanks!
So Hungry Now