No bought sauces were harmed in the creation of this dish!

Ingredients:-

2 Steaks, cut into strips. Ours were middle slices from a Salmon Cut.
1 Tbsp of Seasoned Cornflour
2 Tbsp of Oyster Sauce
1 Onion, diced
1 Red Pepper, sliced
200g of Tender stem Broccoli
2 Tbsp of fermented Black Bean Sauce. (Recipe here)
1 Thumb sized piece of Ginger, grated
2 Cloves of Garlic, minced
1 Tbsp of Rice Wine Vinegar
2 Spring Onions, chopped
A handful of fresh Basil including the stems
1 Tsp of Thai Basil Paste
2 Tbsp of Shaoxing Wine
1 Red Chilli, deseeded and chopped
50ml of Water
Oil to fry

Method:-

(1) Place the Cornflour and Oyster Sauce in a bowl and stir to combine.
(2) Add the Beef strips and coat well.
(3) Set aside to marinade.
(4) Heat a Wok or large frying pan over a high heat with a little Oil and fry the Beef strips for a minute on each side.
(5) Remove and set aside.
(6) Pour in a little more Oil and add the Onion, Thai Basil Paste, and Red Pepper.
(7) Stir fry for 2 minutes.
(8) Add the Garlic,Chilli, Ginger and Broccoli and stir fry for a further minute.
(9) Add the Shaoxing Wine, Soy Sauce and water.
(10) Continue stirring for 2 minutes.
(11) Add the Black Bean Sauce and return the Beef strips to the Wok.
(12) Stir fry until heated through.
(13) Garnish with Spring Onions and Basil Leaves.

Probably the best version of this recipe so far. The fermented Black Beans are inexpensive and available is Chinese / Continental supermarkets.