This is one of the most celebrated Cantonese dishes using the versatile black bean as an essential ingredient. It is served as much at home as in restaurants.

Ingredients:

1 pound (450 grams) beef, rump, skirt steak or fillet trimmed
1 teaspoon potato flour
6 tablespoons water
5 tablespoons peanut or corn oil
8 ounces (225 grams) green pepper, seeded and roughly chopped
salt to taste
5 cloves garlic, peeled and chopped fine
4 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
2 1⁄2 tablespoons fermented black beans, rinsed and mashed with 1⁄4 teaspoon
sugar and 1 teaspoon oil
1⁄2 to 1 fresh red chili, seeded and sliced (optional)
1 tablespoon Shaohsing wine or medium-dry sherry

For the marinade:
1⁄4 teaspoon salt
1⁄4 teaspoon sugar
2 teaspoons thick soy sauce
8 turns black pepper mill
2 teaspoons Shaohsing wine or
medium-dry sherry
11⁄2 teaspoons potato flour
3 tablespoons water
1 teaspoon peanut or corn oil
1 teaspoon sesame oil

Directions:

Cut the beef across the grain into rectangular slices about 1 by 1 1/2 inches (2.5 by 3.5 centimeters) and 1/4 inch (5 millimeters) thick. Put into a fairly large mixing bowl.

Prepare the marinade: Add the salt, sugar, soy sauce, pepper and wine or sherry to the meat. Sprinkle with the potato flour and add the water, 1 tablespoon at a time, stirring, until it is difficult to continue before adding another spoonful. This process will make the beef velvety and tender. Refrigerate, covered, for 30 minutes. Blend in the oils. Mix the 1 teaspoon of potato flour and 6 tablespoons of water together in a small bowl and set aside.

Heat a wok until hot. Add 1 tablespoon oil and swirl it around. Add the green pepper and stir-fry for about 2 minutes, lowering the heat if the pieces begin to burn. Season with salt to taste and remove to a warm plate.

Reheat the wok over high heat until smoke rises. Add the remaining 4 tablespoons of oil and swirl it around. Add the garlic, and as soon as it takes on color, add the white scallions and stir. Add the black bean paste and chili, and stir. Tip in the beef. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss vigorously for 1 or 2 minutes, or until the beef is partially done. Splash in the wine or sherry around the side of the wok, continuing to turn and toss until the sizzling dies down. Still stirring, pour in the well-stirred dissolved potato flour, add the green pepper and green scallions and mix until this thickening has cooked. Transfer to a warm serving plate. Serve immediately.

Serves 4 with 2 other dishes.