Beef and black bean

Ingredients

500 g beef rump

2 tsp olive oil

2 cloves garlic, crushed

1 tsp finely chopped ginger

200 g snow peas

225 g can sliced bamboo shoots, rinsed and drained

0.25 cup sherry

0.25 cup black bean sauce

0.25 cup beef stock

2 tsp sesame oil

2 tsp cornflour

steamed rice to serve

Cut the beef across the grain into thin sliips. Add a little oil to the beef sliips, mix well
Heat the wok, ensure it is hot. Stir-fry the beef sliips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat the wok between each batch
Add oil to the wok and reheat. Add the garlic and ginger, stir-fry for 30 seconds. Add the snowpeas, stir-fry for 1 minute
Return the beef to the wok, add the bamboo shoots and the combined sherry, black bean sauce, stock, sesame oil and cornflour. Stir-fry until sauce just thickens. Serve immediately with steamed rice

When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat good colour and flavour
liy with other vegetables such as brocollini, asparagus or baby corn
You can also substitute sliced water chestnuts for the bamboo shoots