Veal in Black Bean Sauce

Start by soaking the fermented black beans. Place in a container and cover with cold water. Let soak for an hour.4 tablespoons fermented black beans

Now velvet the meat. Place the meat in a bowl and sprinkle with baking soda.14 oz (400 g) beef steak, 1 tsp baking soda
Rub the baking soda into the meat so that it is well coated.
Cover and place in the refrigerator for 30 minutes.
Rinse meat well under cold water, drain, and pat dry with kitchen towels. Place it in a bowl, ready to use in your stir-fry.

Once the beans have soaked for an hour, drain and rinse well.
Place the drained black beans in a bowl and mash them slightly with the back of a fork. I like to shred about three quarters of it and leave the rest whole.
Add the sesame and rapeseed oil to a small saucepan. Heat over medium heat.1 tablespoon sesame oil, 1 tablespoon rapeseed oil
Add the garlic, ginger, and black beans and cook for one minute, stirring frequently, until fragrant.3 minced garlic cloves, 1 tablespoon minced ginger
Add rice wine, soy sauce, rice vinegar, sugar, pepper, and broth.2 tablespoons Chinese Shaoxing rice wine, or use dry sherry, 2 tablespoons dark soy sauce, 1 teaspoon rice vinegar, 2 teaspoons granulated or fine sugar, ½ teaspoon ground black pepper, 180 ml ¾ cup broth chicken or vegetables
Stir, bring to a boil, and simmer for 5 minutes, until slightly reduced.
Add half of the cornmeal mixture to thicken the sauce. Add more if you want the sauce to be thicker, then turn off the heat.1 tablespoon cornmeal (corn starch in the US)

Mix the softened beef with salt and pepper.1 pinch of salt, ½ teaspoon of black pepper
Heat the two-oil oil in a wok over high heat.1 tablespoon sesame oil, 1 tablespoon rapeseed/avocado or other neutral oil
Add meat and cook, stirring frequently, for 2-3 minutes, until meat is cooked.
Add the onion, red and green bell peppers and fry for a further 2-3 minutes, stirring frequently, until slightly softened.1 onion, 1 red bell pepper, 1 green bell pepper
Add black bean sauce, fry, stirring frequently, for 1-2 minutes, until sauce is heated through.