This very simple recipe of venison in a yellow bean sauce would also be delicious with beef. Use a good quality cut and slice very thinly. The cucumber adds a fresh note and a delicate flavour, so don’t be mean! Serve with plain rice and plenty of gently steamed chinese leaf. serves 4

500g venison or beef loin or steak, finely sliced
2 tbsp yellow bean sauce
1 tbsp oil
half thumb-sized piece ginger, finely chopped
1 tbsp each light soy sauce, rice wine & rice vinegar
2 tbsp light brown sugar
1 heaped tsp cornflour mixed with a little water to make a paste
3 tbsp beef stock (we used 1 tsp bovril - that most chinese of ingredients!)
1/2 cucumber, finely sliced
2 tsp sesame oil

Mix the yellow bean paste with the meat and leave to marinate for a few hours if possible.
Mix together the ginger, sugar, sauces, stock and cornflour paste to make a sauce.
Heat the oil in a large wok. When it’s really hot add the meat and flash fry for a couple of minutes. Remove and keep warm.
Add the sauce to the wok and bring to the boil. Let it thicken for a moment, then return the meat to the wok and cook for a couple more minutes.
Add the cucumber slices, sprinkle over the sesame oil and serve straight away with plain rice and some chinese leaf.