Step 1

Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.

Step 2

Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.

Step 3

Rub the bicarbonate of soda into the beef so it’s thoroughly coated.

Step 4

Cover and place in the refrigerator for 30 minutes.

Step 5

Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.

Step 6

Once the beans have soaked for an hour, drain and thoroughly rinse them.

Step 7

Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.

Step 8

Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.

Step 9

Add the garlic, ginger, and black beans and fry for one minute, stirring often, until fragrant.

Step 10

Add the rice wine, soy sauce, rice vinegar, sugar, pepper, and stock.

Step 11

Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.

Step 12

Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.

Step 13

Toss the tenderised beef in the salt and pepper.

Step 14

Heat the two oils oil in a wok over a high heat.

Step 15

Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.

Step 16

Add the onion, red, and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.

Step 17

Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.

Step 18

Serve over boiled rice, topped with spring onions, and sesame seeds.