This recipe is a favourite in our house, and appears on the menu almost once a fortnight. Marinating the meat in advance and cooking with a dash of water keeps it tender, and the last minute sprinkling of black beans gives it a salty kick that I love (others might not, they are an optional addition). I’m forever experimenting with the quantities of the sauce, using my mouth as a guide as I go. If you find the consistency a little watery after adding the sauces, simply sprinkle over an extra teaspoon of cornstarch to thicken it up.
Thirty minutes before cooking, coat beef in marinade sauce and pop in the fridge.
Bring a large pot of boiling water with a pinch of salt to the boil. Add broccoli and baby corn, cooking for about two minutes until vegetables are bright and crunchy. Remove from heat and rinse under cold water. Set aside.
On a medium heat, fry onions, ginger and both types of chilli until fragrant Add the beef strips, garlic and water and cook for 1-2 minutes, until the beef is browned but still tender. Mix in vegetables and sauce, and stir to combine. Cook for a further minute or so until sauce has thickened and vegetables are cooked through.
Remove from heat and stir through black beans, serving with white rice if desired.