Recipe for cooking beef with black bean sauce

Recipes from China :: Chinese Main Dish Meats

1 (1 1/2 pound) beef rump steak
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. dry sherry
3 tsp. cornstarch
1 egg white
2/3 c. water
1 1/2 Tbsp. fermented, salted black beans
1/4 tsp. sugar
4 Tbsp. canola (or other vegetable) oil
4 scallions, cut into 1-in. pieces
1 red bell pepper, seeded and cut into thin slices
1/2 c. drained sliced bamboo shoots (1/2 of 8 ounce can)
1 tsp. curry powder

Cut meat across the grain into thin slices 2 in. long. Combine soy sauce, sherry, 1 tsp. of the cornstarch and the egg white in med. glass or plastic bowl; beat lightly with fork. Mix in meat. Let stand 1/2 an hour, stirring occasionally.

Combine 1/3 c. of the water and the beans in small bowl. Let stand 15 mins. Drain beans, reserving 1 tsp. of the water. Combine beans, the reserved water and the sugar on small plate. Mash well with fork. Heat 2 Tbsp. of the oil in wok over high heat. Add onions, pepper, bamboo shoots and curry powder. Stir fry until vegetables are crisp-tender, 2 mins. Remove mixture from wok.

Add remaining 2 Tbsp. oil to wok. Add meat and marinade. Stir fry until meat is brown, about 5 mins. Add vegetables and bean mixture to meat; mix well. Combine remaining 1/3 c. water and 2 tsp. cornstarch. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.