Sizzling beef In Black Bean sauce

Recipe
300 grams thinly sliced rump steak or your preferred frying steak
Mixed bell pepper
1/2 sliced onion
1 tbls black beans
1 heaped tbls black beans or you can use Lee Kum Kee black beans
1 heaped tbls oyster sauce
1/2 tsp Sugar
1/2 tsp MSG
1/4 tsp salt
1 tbls Dark soy sauce
200 ml water
1 tsp sesame oil
1 tsp Shaoxing wine
Potato starch 1 tbls mixed with 2 tbls water
BOUT ALEX
Alex was Born in 1958 and bred in small village in Glasgow.I've worked in various Chinese takeaways now as a delivery driver for over a decade .
Most of what i've learned by watching the chefs.I've had no formal training but worked as chef in
an Indian takeaway for many years,also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but always manage to pick up a few things.I retired at the beginning of the year and officially an old age pensioner but still a bit left in me yet

My E-books are NOW £5.99 each.This is the link for VOLUME 1.https://payhip.com/b/DXFWV
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Email alexwilkie12@yahoo.co.uk: https://www.patreon.com/AlexwilkieTakeaway?fan_landing=true

In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.

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#blackbean #beefblackbean