Beef With Black Bean and Chilli Sauce by Kylie Kwong

“This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date,” says Kylie Kwong.

“It’s all about fresh ingredients and using the best beef you can find. It’s a versatile sauce, so wallaby, pork, chicken or noodles also work well in place of the beef. It’s the ultimate all-rounder.”