750g beef ribs
250g kumquat (citrus fruit)
200g chopped onions
75g brussels sprouts
35g cooked chickpeas
45g green peas
100g light soy sauce
20g dark soy sauce
15g chicken bouillon powder
15g oyster sauce
20g ground black pepper
15g corn starch
30g cold water
1. Cut the beef into rectangle shapes, blanch in boiling water, drain well and set aside. Blanch the brussels sprouts and green peas in boiling water, drain well and set aside.
2. Heat a small amount of oil (2tbsp or so) in a wok. Stir-fry the onions until fragrant.
Put the beef into the wok and stir-fry, pour in the brandy, along with half of the kumquat and the rest of the seasonings. Add water (just enough to cover the beef) to the wok, bring it to a boil.
3. Cover and cook over a medium heat until the beef is tender and thoroughly cooked through. Remove the beef from the wok. Strain the beef stock and set aside.
4. Put the beef and the stock into the wok and return it to the heat. Add the rest of the kumquat to the wok and bring it to a boil over a high heat, cook until the sauce is reduced and thickened, season to taste.
5. Pour in a small amount of the brandy. Add thin starch paste to the sauce, bring it to a boil again.
6. Remove the beef from the wok and place it in a plate, one for each plate. Garnish with brussels sprouts, chick peas and green peas. Serve at once.
Chef: Zhou Yuanchang