GRILLED BEEF WITH BLACKBEAN MARINADE 1/2 cup shao hsing wine 4 tablespoons oyster sauce 2 tablespoons sugar 2 tablespoons kecap manis 1 tablespoon sesame oil 1 tablespoon fish sauce 4 fillet steaks 3 tablespoons vegetable oil 2 cloves garlic, crushed 2 tablespoons salted blackbeans, rinsed, drained and lightly mashed with a fork 1 tablespoon dark soy sauce 1 teaspoon sugar 1 tablespoon shao hsing wine 1 teaspoon sesame oil TO SERVE Asparagus spears, lightly steamed

To make the marinade, place wine, oyster sauce, sugar, kecap manis, sesame oil and fish sauce in a bowl and stir to combine.

Add beef to marinade and turn several times to coat and cover. Refrigerate overnight. Drain.

Heat 2 tablespoons of the oil in a nonstick frying pan over high heat. Sear steaks for 2 minutes on each side. Remove steaks from the pan and set aside.

Heat remaining oil in the pan, add garlic and fry for 30 seconds, add blackbeans, soy, sugar, wine and 2 tablespoons of water. Bring to the boil, lower heat and simmer for 5 minutes. Stir in sesame oil and remove from heat.

TO SERVE: Slice fillet steaks finely and pour sauce over individual portions. Arrange lightly steamed asparagus spears on top.

Serves 4.

Bills - Breakfast, Lunch + Dinner, Bill Granger