Hunan Beef with Chilli

Ingredients

• 450g beef rump steak, sliced thinly across the grain
• For the marinade: 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp cornflour
• 1/2 tsp ground white pepper
• 3 tbsp vegetable oil
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 4 cloves garlic, finely chopped
• 3cm piece fresh ginger, finely chopped
• 6 long green chillies, sliced into rings
• 2 red chillies, sliced into rings
• 2 tbsp chopped pickled red chillies (from a jar, from Asian supermarkets)
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp caster sugar
• 1 tsp Chinkiang black vinegar
• 4 spring onions, cut into 3cm lengths

Method

1. Mix the beef with the marinade ingredients and leave for 15 minutes.

2. Heat 2 tbsp of the oil in a wok over the highest heat until smoking. Sear the beef in 2 batches for 1 to 2 minutes each, until browned. Remove to a plate.

3. Add the remaining oil on a medium-high heat. Stir-fry the black beans, garlic and ginger for 20 seconds until fragrant.

4. Add the fresh green and red chillies and the pickled chillies and stir-fry for 2 minutes until the fresh chillies soften and blister.

5. Return the beef with both soy sauces, the sugar and vinegar and toss for 1 minute.

6. Add the spring onions, toss for 15 seconds and serve at once with steamed rice.