This one is based on Rick Stein's Far Eastern Odyssey dish, but to be frank, as a stir fry, you can depart as much as you like from the recipe and make it your own. I usually have omissions and inclusions, some of which I will highlight. Despite the length of the ingredients list and methods, this is extremely quick to prepare and cook - even more so when you get the idea of the various tastes.
Ingredients
Steak - c. 500g of rump, Sirloin, frying steak or even fillet - trimmed of all fat and sliced across the grain into strips between 3mm and 5mm. (Note - this is made easier by putting your steak in the freezer for about 15-20 mins. once sliced though, bring back up to room temp before cooking)
4 tbsp Chinese fermented salted black beans
4 tsp Palm sugar/ Jaggery
2 tbsp sesame oil
1/2 tsp shrimp paste
2tsp cornflour/ Arrowroot powder (ensure you slake this in a cup with a little water before adding to hot stock to ensure no lumps)
6 tbsp Infused Chicken Stock (*See below)
3 tbsp vegetable oil/ Peanut oil/ Groundnut oil/ Coconut oil
50g peeled ginger, finely shredded
20g garlic, finely chopped
2-4 red chillies, chopped
4 stalks lemongrass, core finely chopped
2 tbsp Shaoxing rice wine
Supermarket pack of two bok choi/ Pak choi, cut across into 3cm or so slices
225g bamboo shoots, drained, rinsed and sliced
2 tbsp kecap Manis (*See below)
Optional extras - Any other greenery you fancy - e.g. Spring onions, mange tout, halved, green beans etc; Noodles - either straight to wok type or prepared separately as per Vietnamese Pho Bo recipe on this blog;
Fresh squeezed Lime Juice to taste
Chopped Coriander to serve (you can also include chopped thai basil or mint if you like)
Infused Chicken Stock
If you have time, by all means do the job properly and make Rick's Asian Chicken Stock. If not however, here is a speedier and easier alternative which does the job and you can freeze ahead of time.
This makes 500ml.
Take 1 decent chicken stock cube (I use Kallo organic) plus 1 tsp Bouillon vegetable stock powder and crumble into pan. mix 600ml boiling water and put on low simmer.
Add 2 bruised cloves garlic; 4cm fresh peeled ginger, sliced and bruised; 1 star anise; 1 tsp whole black peppercorns.
Optional - I also add 1 tbsp finely chopped lemongrass core, 2 chopped green chillies and 1 tbsp fresh green peppercorns. PLUS - a dash of nam pla.
Add all the above into the stock and bring to the boil. Cover, remove from heat and leave to infuse for as long as you can but at least 30 mins.
Kecap Manis - Indonesian Sweet Soy Sauce
In a small saucepan bring to the boil 3 tbsp Soy sauce with 5 tbsp Palm sugar/ soft brown sugar (1/4 cup Soy sauce with 1/4 + 1/8 cup Sugar). Reduce to consistency of maple syrup - although not too much as it will thicken as it cools.
Method
- Mash the black beans, sugar, sesame oil and shrimp paste into a coarse paste in a bowl with back of a spoon
- Mix the cornflour/ arrowroot with the stock and set aside
- Heat up the wok until smoking. Add vegetable oil
- Add Ginger, garlic, chilli and when starting to colour, add the bean and shrimp paste mixture and stir
- Add the beef and lemongrass and stir fry for a minute
- Add the rice wine, bamboo shoots and the harder greenery such as beans if using and stir fry for 30 secs
- Add the bok choi (and spring onions if using) and stir fry for a few more seconds until bok choi is wilted
- Add the kecap manis and cornflower & stock mixture (and the noodles if using) and toss together until the noodles are coated and the sauce has thickened
- Adjust seasoning to taste - it should be salty and sweet plus add a little more stock if your dish is a little dry
- Serve immediately, With some wedges of fresh lime and chopped coriander.
