Ingredients Jump to Instructions ↓

  1. 2 pcs Minced beef

  2. 70 g Young leek

  3. 20 g Vegetable oil

  4. 20 g Seasoning Mix

  5. Fermented black beans 12 g Chili Bean Sauce

  6. 20 g Premium Soy Sauce

  7. 8 g Peppercorn Chilli Oil

  8. 8 g Premium Dark Soy Sauce

  9. 3 g Red chili powder

  10. 5 g Minced garlic

  11. 5 g Shao Hsing wine

  12. 8 g Tapioca starch and water solution

  13. 25 g Stock

Instructions Jump to Ingredients ↑

  1. Cut bean curd into 2cm cubes. Put bean curd in water. Add sal and boil. Pour bean curd and water into a basin and leave to soak. Chop black beans. Cut leek into 1cm dices.

  2. Heat wok on high heat. Add oil and heat until medium hot. Add minced beef and garlic. Stir-fry until fragrant. Add black beans and Lee Kum Kee Chili Bean Sauce. Stir-fry for a short while. Add Shao Hsing wine, stock and bean curd.

  3. Add red chili powder, Lee Kum Kee Premium Dark Soy Sauce and Lee Kum Kee Premium Soy Sauce. Boil and then turn to low heat. Simmer for 4 minutes. Then turn to high heat. Add leek, tapioca starch solution and heat through. Dish up and sprinkle with Lee Kum Kee Peppercorn chili oil.


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