Mutated Black Beef stirfry

This is a mutation of beef black bean stirfry and sizzling beef. However I didn't have black bean sauce in my pantry, so I used black peppered sauce instead. This is great quick dish and fills you up and can feed an army or it can be served as part of a banquet. Like most of the dishes I make, I have recreated or attempted to emulate dishes from places where I like to go out and eat. I'm lucky that I have a good sense ingredients and taste, as I usually am able to pick up on what ingredients have been used. This dish was in honour of the many wedding banquest I've been to at Chinese restaurants. They always serves this dish, minus the carrots and over the years I've managed to acquire my own personal touch to it. It's isn't exactly like what they serve, but it's close enough and as long as it get's eaten by friends and family I'm well chuffed.

INGREDIENTS
400grams beef strips
Bunch of Chinese brocoli
1 Medium Onion - chopped into wedges
1 Medium Carrot - halfed and then slices
tbsp finely chopped garlic
tbsp chopped ginger
4 birds eye red chillies finely chopped
MARINADE FOR BEEF(About a tbsp of each)
darks soy sauce
oyster sauce
fish sauce
black pepper sauce
Kecap manis
minced garlic
grinded black pepper
Sugar

Corn starch and water to thicken stirfry

Like many asian/stirfry dishes, ingredients should be chopped, sliced, diced and blanched in advance. So make sure you have all the ingredient in hand ready for the wok
1. In a bowl combine beef strips and marinade and mix together so beef is well coated and leave in fridge to marinade for about 20-30 minutes.
2. Boil a pot of water on stove for blanching the chinese brocoli and carrots. Extract the stems of the chinese brocoli from the leaves and before throwing them in the the pot of boiling water, ad tbsp of oil into the pot, this will help give the brocoli glistening effect. The chineses brocoli only needs 30-40 seconds max, then take them out and strain them, then chuck in the sliced carrots for about 20 secs and then strain them as well
3. Replace pot with wok and ad some vegetable oil and let the wok heat up, then throw in the garlic. Let that sizzle for a few seconds before adding the brocoli stems and stir it so it coated with garlic and oil, then add the leaves, stirfry until the leaves have wilted, then transfer the chinese brocolit on a large plate, creating a bed.
4. Place wok back on the heat and a few tbsp's of oil and ad garlic and chillies. Then throw in onions and cook them for about 2 minutes (you still want them to be firm and they shoudn't be too soft), then ad the beef marinade and stir make sure the meat is evenly cooked through. At this point you can put some more cracked black pepper - I like to because it gives the dish a bit more kick. Finally ad the carrots and the corn starch mixture to thicken the stirfry. Once the stirfy has thicken, ladle it on top of the chinese brocoli. Voila! and serve with some Jasmine rice.
Serves - 6-8 people.