Beef with Dark Beans and Vegetables

Ingredients

• 400 g beef fillet
• 3 tbsp pickled black beans (canned, Asian market)
• 4 shallots
• 200 g Chinese broccoli (kai-lan)
• 300 g broccoli
• 2 tsp potato starch
• 2 tbsp peanut oil
• Salt
• 4 Garlic cloves
• 2 cm ginger
• 2 tbsp chopped almonds
• 1 tbsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp brown sugar
• 1 tsp Sesame oil

Instructions

1. 1.

   Slice the meat across the grain into very thin slices. Rinse the beans in a sieve and drain well.

2. 2.

   Wash the broccoli thoroughly, cut into florets, peel thick stems and cut into about 4 cm pieces; also wash Chinese broccoli and cut into 4 cm pieces.

3. 3.

   Peel garlic cloves and shallots, quarter if needed, dice garlic finely. Peel ginger and dice finely.

4. 4.

   Whisk potato starch with 1 tbsp cold water until smooth. Blanch broccoli in boiling salted water for 3 min, add Chinese broccoli for 2 min, then drain and shock in ice water.

5. 5.

   Heat 1 tbsp oil and quickly sear the meat while stirring; wrap beans in foil and keep warm at 80°C in oven.

6. 6.

   Heat remaining oil in a wok, sauté garlic with ginger and almonds. Add shallots, stir over medium heat for 1 min, set aside 1 tbsp, then add broccoli. Season with soy sauce, sesame oil, sugar; whisk in starch and bring to boil while stirring.

7. 7.

   Season with oyster sauce, serve in bowls, skewer meat with garlic mixture and beans on wooden sticks, arrange on vegetables, serve hot.