| Cut
the beef across the grain into rectangular slices about 1" by
1-1/2" and 1/4" 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 tbl at a time, stirring (recommend chopsticks
for this) until it's difficult to continue before adding another
spoonful. This process will make the beef the beef velvety
and tender. Refrigerate, covered, for 30 minutes. After removing,
blend in the oils (try and remember this bit, it's easy to
forget).
Mix
1 tsp of potato flour and 6 tbl water together in a small
bowl and set aside.
Heat
a wok (or frying pan) until hot. Add 1 tbl oil and swirl it
around. Add the green pepper (if used) or onion, 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/frying pan over high heat until smoke rises. Add the
remaining 4 tbl oil and swirl it around. Add the garlic, and
as soon as it starts to colour, add the white spring onions
and stir. Add the black bean paste and stir. Lob in the beef.
Stir 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/onion and spring
onions and mix until the thickening has cooked.
Transfer
to a warm serving plate and serve immediately.
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