Char the bell pepper and let steam in a plastic bag for an hour.
Then remove the skin.
Pound steaks with the coarse side of the mallet
Cut into bit size strips
Soak for 40 minutes in the Bicarb dissolved in 500ml luke warm water with dashes of ultra hot sauce
Prepare the bell pepper, beans, corn, carrot and shallots into bitsize pieces. Dice the garlic and slice the chilli.
Drain the meat and rinse thoroughly. Dry on paper towels.
Add to a smoking hot dry wok to get a char. Remove and set aside.
Combine the stock, sauce and potato flour and mix throroughly.
In a medium hot wok add 3 Tbs of peanut oil. Add the veggies and toss 30 seconds. Add the meat and toss 30 seconds. Grind in pepper. Add the sauce and cook through 30 seconds or more till the meat shows no red. Plate to serve immediately.
.
Pound steaks with the coarse side of the mallet
Cut into bit size strips
Soak for 40 minutes in the Bicarb dissolved in 500ml luke warm water with dashes of ultra hot sauce
Prepare the bell pepper, beans, corn, carrot and shallots into bitsize pieces. Dice the garlic and slice the chilli.
Drain the meat and rinse thoroughly. Dry on paper towels.
Add to a smoking hot dry wok to get a char. Remove and set aside.
Combine the stock, sauce and potato flour and mix throroughly.
In a medium hot wok add 3 Tbs of peanut oil. Add the veggies and toss 30 seconds. Add the meat and toss 30 seconds. Grind in pepper. Add the sauce and cook through 30 seconds or more till the meat shows no red. Plate to serve immediately.
.
300g Scotch Fillet steak (thin sliced)
1 Tbs Bicarb
Dashes Blair's hot sauce (very optional)
3 Tbs Peanut Oil
1 Bell Pepper (red)
70g Green beans
1 Carrot (julienned)
1 can Baby corn (halved lengthways)
4 Shallots
3 cloves Garlic
1 Chilli
Ground Black pepper
125ml Ayam Black bean sauce
125ml Beef stock
2 tsp potato flour in a little water
1 Tbs Bicarb
Dashes Blair's hot sauce (very optional)
3 Tbs Peanut Oil
1 Bell Pepper (red)
70g Green beans
1 Carrot (julienned)
1 can Baby corn (halved lengthways)
4 Shallots
3 cloves Garlic
1 Chilli
Ground Black pepper
125ml Ayam Black bean sauce
125ml Beef stock
2 tsp potato flour in a little water
Beef in Blackbean sauce is one of the most popular Chinese takeaway
dishes. Maybe just behind Sweet and Sour pork. I once had a friend
that liked it so much that even when 6 or 8 of us would get together
for a Chinese takeaway banquet he insisted on a whole Beef and
Blackbean for himself and that's all he ate. A container of Beef and
Blackbean. So, we had to order 2 Beef and Blackbean if the rest of
us wanted any. And then he would consume half of that as well. It is
Chinese on steroids. Most likely the dish with the highest amount of
Umami. And there are people that are drawn to it. And once the Umami
express starts in their mouth they consume rapidly till it is all
gone.
This version is just great. For an extra kick add a million SCO hot sauce. Not a lot of ways to use such hot sauces but this is one such place it works. If you like heat that sneaks up on you. Say, 4 drops in the BiCarb soak imparts a heat kick that is noticeably there but yet is not overpowering. Try it. It's a different heat sensation and it's really good in this recipe.
.
This version is just great. For an extra kick add a million SCO hot sauce. Not a lot of ways to use such hot sauces but this is one such place it works. If you like heat that sneaks up on you. Say, 4 drops in the BiCarb soak imparts a heat kick that is noticeably there but yet is not overpowering. Try it. It's a different heat sensation and it's really good in this recipe.
.