Fri, 24 October 2025
Ingredients
• 400g sirloin steak, thinly sliced
• 1 onion, cut into chunks
• 1 green pepper, cut into chunks
• 3 tbsp fermented black beans, rinsed and drained ( Asia market )
• 1 tbsp garlic, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (optional, for colour)
• 1 tbsp Shaoxing wine (or cooking sake / dry sherry)
• 2 tsp sugar
• 1 tbsp potato starch (or cornflour) mixed with 250ml water
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
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Marinade
• 1 tbsp soy sauce
• 1 tsp potato starch (or cornflour)
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Method
Step 1 – Tenderise the beef
“Start by marinating your thinly sliced sirloin — a bit of soy, a touch of starch, and just a pinch of baking soda to keep it nice and tender. Give that a quick mix and let it sit for 5-10 minutes.”
Step 2 – Mix the sauce
“In a small jug, mix together the soy sauces, oyster sauce, sugar, and that starch water — this will give us that glossy black bean sauce at the end.”
Step 3 – Quick fry the beef
“Hot wok, bit of oil, and straight in with the beef. Just a quick sear — about 30 seconds — then take it out. We’ll finish it later.”
Step 4 – Aromatics and veg
“Now a touch more oil, in go the black beans — you’ll get that amazing savoury aroma straight away — followed by the garlic, onion, and green pepper. Give it all a toss for a minute.”
Step 5 – Bring it all together
“Add the beef back in, splash in the Shaoxing wine around the edge of the wok, and pour in the sauce. Toss until everything’s glossy and coated.”
Step 6 – Finish and serve
“A drizzle of sesame oil to finish, and that’s it — serve it up with some steamed jasmine rice. Simple, fast, and full of flavour.”
