A Swedish-Chinese classic, given as one of five small dishes. A simple recipe that is quick to fix in the wok.
4 Portions (as main course)
Ingredients
400 g flank steak
0.5 tsp bicarbonate
1 tbsp sesame oil
0.5 tsp ground black pepper
1+1 tbsp Chinese black vinegar
1.25+1.25 tbsp Japanese soy
1+1 tsp Chinese soy
0.5+0.5 tbsp oyster sauce
0.75+0.75 tbsp cornstarch
1.5 dl of water
2 teaspoons sugar or sweeteners
1.5 teaspoons chicken seasoning from instant noodles
5 tbsp Black Bean Sauce
2 cans of bamboo shoots of 227 g
1 yellow onion
5 cloves of garlic
Description:
- Shred the meat into thin slices.
- Mix the meat with bicarbonate, pepper, sesame oil, 1 tablespoon of vinegar, 1.25 tablespoons of Japanese soy, 1 teaspoon of Chinese soy, 0.5 tablespoons of oyster sauce and 0.75 tablespoons of cornstarch.
- Leave to marinate for at least 30 minutes.
- Slice onion and garlic.
- Mix 1 tablespoon of vinegar, 1.25 tablespoons Japanese soy, 1 teaspoon Chinese soy, 0.5 tablespoons oyster sauce, 0.75 tablespoons cornstarch, water sugar and chicken seasoning.
- Heat oil in a wok and fry the meat on high heat for a minute or so. Pick up and set aside.
- Fry the onion, garlic and bamboo shoots in the oil for just over a minute.
- Put the meat back and add the Black Bean sauce and let it boil.
Pairs with:
Serve with rice. Asian beer is best to drink with.