Beef & Black Bean

To tenderise the meat, mix 2 tsp of bi-carb soda and 2 tbsp of cold water in a small bowl, then pour over meat (in a bowl with a flat bottom so more meat in contact with the bi-carb soda mixture). Leave for 30 mins (give a mix at about 15 min mark) then rinse very thoroughly - I used a colander and just ran water through it, let it drain and repeat. If it still has a tiny bit of bi-carb flavour you won't notice it once it has been cooked and sauce added, but try to get rid of it as much as possible.

Combine the following in a small bowl for the black bean sauce mixture:
2 tablespoons fermented black beans, rinsed and mashed
2 cloves of garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce - I used 1 tablespoon by accident and it was great
1 teaspoon sugar - I used 1 tablespoon by accident and it was great
2 teaspoons cornstarch
2/3 cup chicken stock - I used beef stock as we didn't have chicken, was great.

Maybe try slightly less stock next time to thicken a bit more. The sauce was quite salty when tasted during cooking, but once combined with all ingredients and rice it was great.

1. Put wok on high heat, add oil then cook off the harder veggies until just starting to get soft, and anything green is just starting to get shinny. Transfer to a bowl. 2. Let wok get back up to heat, add oil then add the meat, dont mix to much - let it try to fry on one side. Then mix a bit to just lightly colour the other side.
3. Add the black bean sauce mixture, bring it up to boil then add the veggies back in, and any softer veggies.