from one generation to the next
This is another of those recipes that I haven’t made for years. I had forgotten how tasty it was with the added bonus of being quick to prepare as well as nutritious. The deep, rich flavour of the black beans teams well with beef, rich shell fish such as crab, chilli, ginger, garlic, honey……A packet of black beans will keep in the pantry, costs a small amount and boosts flavour like no other ingredient I know. Just be sure to soak the beans twice and discard the soaking water to avoid a killer thirst courtesy of too much salt!
300g Scotch Fillet, thinly sliced
2 tablespoons salted black beans, soaked in boiling water
5cm fresh ginger, julienne
4 cloves garlic, minced
2 tablespoons cornflour
2 tablespoons Chinese cooking wine
1/2 red capsicum, cut into batons
1 carrot, cut into batons
1 large head broccoli, cut into but sized chunks
4 large Swiss brown mushrooms, sliced
1 tsp sesame oil
1 tablespoon tamari, salt reduced
2 tablespoons honey
1/4 cup water
2 tablespoons vegetable oil
Soak the black beans for 5 minutes in boiling water, drain, then soak again in fresh water for another 10 minutes. Drain, then mash the black beans roughly with a fork. Mix the sliced beef with the garlic, ginger, sesame oil, 1 tablespoon of the vegetable oil, the cornflour and Chinese cooking wine. Marinate while you prepare the vegetables.
Heat a wok until smoking, add 1 tablespoon vegetable oil then stir fry the beef until well coloured. Add the mushrooms and continue to stir fry until soft. Add the carrots and red pepper, mix well, cook for another couple of minutes. Next add the broccoli, water, tamari and honey, then stir well to combine. Cook until the sauce has thickened, just a minute or two. Serve on a bed of steamed rice.