1. Prepare the vegetables. Slice the beef into strips, season with dark soy sauce, and dust with cornflour.
2. Heat a wok over high heat. Add the sunflower oil and swirl around to coat the wok. Add the garlic, ginger, and chilli and stir fry for a few seconds to release their aroma. Add the beef and let it settle for about 10 seconds before turning and tossing the beef to brown the edges. As the beef starts to brown, add 1 tbsp rice wine.
3. Add the peppers and stir fry for 1 minute. Add the Amoy Black Bean Stir Fry Sauce and noodles, and toss together well until all the ingredients are lightly coated in the sauce. Season with 1 tbsp dark soy sauce, and garnish with spring onions for a fresh bite. Spoon and divide onto two plates, serve and eat immediately.
Top tip: Add 1 red bird’s eye chilli soaked in dark soy sauce for a spicier flavour.
Recipe by Ching He Huang for Amoy, www.amoy.co.uk
Based on a traditional recipe from Southern China, the distinctive black bean flavour of this recipe evokes the bustling streets of Hong Kong.
For the beef: 225g (7 1/2oz) British ribeye beef, excess fat trimmed, sliced 1.5cm (3/4in) thick 1 tbsp dark soy sauce 1 tbsp cornflour For the stir fry: 2 tbsp sunflower oil (or peanut, rapeseed, or vegetable oil) 2 cloves garlic, crushed and finely chopped 1 inch fresh root ginger, peeled and finely grated (or pre-prepared ginger) 1 medium red chilli, deseeded and finely chopped 2 medium green peppers, deseeded and sliced into strips 2 spring onions top and tailed, sliced 1cm on an angle 1 tbsp rice wine or vegetable stock 1 packet Amoy Black Bean Stir Fry Sauce 300g (10oz) medium noodles 1 tbsp dark soy sauce
Time: 15 minutes, including 10 minutes cooking Serves: 2 Nutrition: n/a