This is Neil Perry's recipe for the classic Chinese dish of beef and black bean sauce, served with ribbons of fresh rice noodles.
Heat the oil in a wok until just smoking.
Add the ginger and garlic and fry until fragrant.
Add the beef slices and stir-fry for 1 minute.
Add the black beans, oyster and shiitake mushrooms, shao xing, palm sugar, soy and oyster sauces and the chicken stock. Stir-fry for 1 minute.
Add the rice noodles, broccoli leaves and shallots and cook for a further minute.
Finally, add the sesame oil and remove from the heat
Spoon into the centre of a large bowl or platter, then sprinkle over the basil leaves and pepper.
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