This is a Chinese-inspired dish with carrot and snake beans (not easy to come by and are tougher and have less flavour than normal green beans, so don't worry about unnecessary authenticity!). Canned black bean paste can easily be obtained over the internet or in Asian supermarkets. Simply freeze what you don't need and use it next time. We have also used leftover very rare roast beef for this recipe - just slice thinly and cut into strips about 3cm wide.
1 heaped tbsp black bean paste
1 tbsp of each of fish sauce, oyster sauce & sesame oil
1 tsp brown sugar
3 tbsp water
2 tbsp vegetable oil
3-4 cloves garlic, crushed
thumb-sized piece of ginger, grated (no need to peel)
400-500g rump steak, very finely sliced (needs only flash-frying)
1 carrot, cut into large matchsticks
250 g green beans, topped & tailed and cut in half, or a head of broccoli cut into small florets
2-3 spring onions, including green ends, cut into several pieces on the diagonal
chopped coriander to garnish
a few birds eye chillies (or any hot variety), finely chopped (optional)
Mix together the paste, ginger, sauces, sesame oil, sugar and water to create a thick but runny sauce.
In a wok heat the oil, and when hot add the garlic, carrot, beans and onions and stir fry until tender.
Add the beef and cook for a couple of minutes, then pour on the sauce and heat through.
Serve with rice, scattered with the coriander, and maybe a splash of soy sauce.