This recipe is from Rick Stein’s “Far Eastern Odyssey” and it is one of the most flavorsome beef stir fry dishes that I have ever tasted. Think Chinese takeaway Beef with black beans, add chilies, lemongrass, shrimp paste and kecap manis.
Seems a long ingredient list, but, once you have done all the prep work, it’s a quick 10 minutes in the wok.
The more unusual ingredients like the fermented black beans, the kecap and the Asian stock you can pick up in your nearest Asian store.
Ingredients
500 gr Rump Steak
2 tablespoons corn flour
2 tablespoons sunflower oil
4-6 cloves of garlic, finely chopped
1 thumb piece of ginger, grated
4 stalks of lemongrass, thinly sliced
2 medium red chilies,de-seeded and finely sliced
4 tablespoons dried fermented black beans
2 tablespoons toasted sesame oil
2 teaspoons Palm sugar
1/2 teaspoons shrimp paste
225 gr bamboo shoots drained,
225 gr bok choi
6 tablespoons Asian Chicken stock
2 tablespoons shaoxing rice wine vinegar
2 tablespoons kecap manis
Method
Slice the beef into thin strips against the grain(it is best to do this when the meat is partially frozen)
Mix together the black beans, sugar, sesame oil and shrimp paste and mash up with the back of a spoon until it forms a thick paste. Mix the cornflour with the Chicken Stock
Heat a wok until it starts to smoke and add the oil
Add the garlic, ginger and chilies until the garlic and ginger start to turn color
Add the paste and mix through
Add the beef and lemongrass and stir fry until the beef is brown and cooked through, about 5 mins
Add the Chinese rice wine. Reduce the heat slightly and add the Bok Chou and the bamboo shoots. Stir fry for a few seconds more until the Bok Choi as wilted.
Add the kecap manis and the chicken stock mix, and toss together until the sauce as thickened. Adjust seasoning, it should be salty and sweet.
Spoon on a plate and serve.
Original Recipe Rick Stein Far Eastern Odyssey.
Leave a Comment