Steps. For the black bean sauce, heat the oil in a wok over high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine. Add ½ cup of water to the wok along with the Shaoxing, soy and sugar.. Instructions. Combine beef strips with beef marinade, mix well. Marinate for at least 15 minutes or up to 24 hours. When ready to cook, add 1 tablespoon of oil and ginger in a large non-stick pan or wok. Cook on medium heat for 30 seconds then add garlic and fermented black beans.

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Mix until combined. Marinate for at least 20 minutes. Mix the sauce. In a medium mixing bowl, add the chicken stock, black bean garlic sauce, oyster sauce, sugar, dark soy sauce, white pepper, Shaoxing wine, and sesame oil. Set aside. Cook the beef. In a wok or large skillet over medium heat, heat cooking oil until hot.. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat. STEP 4. Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you.