Beef Stir Fry With Black Bean Sauce and Hookien Mee

Servings: 4

Ingredients:

800 g (28 oz) fresh beef fillet

Black Bean Sauce:

2 cloves of garlic, crushed

20 g (3/4 oz) of ginger, fine strips

Half bunch of coriander, chopped

2 red chilli's, sliced

100 g (3 1/2) of black beans, rinsed

200 ml (1 cup) of ketsup manis

70 g (2 ½ oz) of castor sugar

200 ml (1 cup) of chicken stock and water

20 ml (1/2 oz) of Thai fish sauce

10 ml (1/4 oz) of sesame oil

Stir fry ingredients:

1 red onion - sliced

100 g (3 1/2 oz) snow peas

100 g (3 ½ oz) broccoli

1 small red capsicum

1 bunch Bok Choy (Chinese spinach)

1 Packet Hokien Mee (egg noodles)

50 ml (1 oz) vegetable oil

Cooking Instructions:

Mix all sauce ingredients together. Store in refrigerator. This sauce will keep for weeks and can be prepared beforehand. Choose bright red meat not lying in blood when purchasing from your butcher. Trim away all sinew and slice into 1cm (3/4 in) wide pieces (across the grain). Prepare stir fry ingredients. The stir fry must be cooked very quickly in a hot wok or frying pan. Heat oil, sauté meat, brown for 1 minute then add vegetables. Turn over for another minute add sauce and noodles, and bring to the boil. Serve immediately garnished with fresh coriander.

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