Hot and Sour Beef

2 tsp tapioca starch
1 tbs light soy sauce
2 tbs dry sherry
¼ tsp each salt and pepper
1 lb flank steak, cut into 2 x 1/4 inch strips
2 tbs peanut oil
2 tbs fermented black beans, rinsed, drained
3 cloves garlic, finely minced
2 slices of minced ginger, finely minced
1 small green pepper, cut into 1 inch pieces
1 medium carrot, thinly sliced
1 large onion cut in wedges, with layers separated
1 green onion, finely chopped
2 tbs cilantro, finely chopped

Sauce:
½ tsp crushed red pepper
½ tsp peanut oil
2 tbs light soy sauce
2 tsp tapioca starch
2 ½ tbs white wine vinegar
½ cup chicken broth

Combine tapioca starch, dark soy sauce, dry sherry, salt, pepper and flank steak strips, and let stand for 15 minutes. Combine ingredients in cooking sauce. Cut pepper into 1 inch pieces. Combine black beans, garlic and ginger in mortar and pestle. Crush together and set aside.

Heat oil in wok. Add onion, carrot and green pepper and stri-fry until charred. Remove and keep warm. Heat oil in wok. Add flank steaks strips so they form a layer at bottom of wok. Let cook 1 minute, and turn over and continue cooking 1 minute. Add black bean mixture. Stir-fry, until flank steak is done. Return onion, carrot, green pepper to wok. Add cooking sauce. Cook until thickened. Garnish with chopped green onion and cilantro. Serve.

Serves 4