Jimmy Lee's beef and black bean sauce

Jimmy Lee's beef and black bean sauce

Jimmy Lee's version of a Chinese takeaway classic.

Beef and black bean sauce

Prep time: 30 mins

Cooking time: 5-10 mins

Serves: 2 portions

INGREDIENTS:

  • 2 tbsp extra light olive oil (instead of vegetable oil)

  • 1 clove garlic, minced

  • 2 tsp fermented black beans

  • ¼ thumb of ginger, sliced

  • 200g silverside beef, sliced and velveted (we'll use stir fry beef and cornflour to 'velvet')

  • 2 tsp dark soy sauce

  • ½ green pepper, sliced

  • ½ red pepper, sliced

  • ½ tsp oyster sauce

  • ½ small white onion, sliced

  • ½ tsp light soy sauce

  • 200ml water

  • Pinch of MSG

  • 1 tsp beef gravy granules

  • ½ tsp sesame oil

METHOD:

1) Turn your hob on under your wok.

2) Add 2 tablespoons of extra light olive oil and warm for 30 seconds

3) Add the garlic, black beans and ginger and fry for 10 seconds

4) Add the beef, oyster and dark soy sauce and fry for 2 minutes

5) Add the peppers and onion, MSG and stir fry for 30 seconds

6) Add the light soy sauce and water and bring to the boil

7) Reduce to a medium-high heat for 1 minute, stirring occasionally

8) Bring to the boil again and add the gravy granules to thicken the sauce. When adding the gravy granules, stir constantly to avoid lumps

9) Add the sesame oil

10) Serve

This dish is rich in Unami flavours and compliments noodles or rice as well.