Here’s the rewritten text, using British English:
Components:
– Pair of tablespoons of salted or fermented black beans (available at the local Asian grocer)
– A couple of striploin steaks, each weighing around 150g
– Couple tablespoons of cornflour
– Single tablespoon of sesame oil
– Pair of garlic cloves, thinly sliced
– A tablespoon of chilli flakes
– Two tablespoons of soy sauce
– One tablespoon each of rice vinegar and hoisin sauce
– Spoonful of caster sugar
– 100ml of water
– Tablespoon of cornflour combined with 30ml of water
– Two nests of medium dried egg noodles
– For the stir fry:
– A spoonful of cornflour
– Teaspoon of Chinese five spice
– A small amount of sea salt
– Two tablespoons of vegetable oil
– Half a red pepper, in thin slices
– A single bok choi head, bottom removed and sliced
– Spring onions for garnishing, neatly sliced
– Fresh coriander leaves for garnishing
– Sesame seeds for garnishing
Begin by hydrating the fermented black beans; leave them to sit in a bowl of cold water for a couple of hours. Afterwards, thoroughly rinse and drain. Proceed by trimming any excess fat off the striploin steaks and cut them lengthwise into long, slender strips. Dress the steak strips liberally in cornflour and leave to cool in the fridge for a minimum of 20 minutes till they are slightly tacky.
While waiting for the steak strips to chill, whip up the sauce and cook your noodles. Get a small pan of sesame oil hot and stir in the garlic, chilli flakes and the soaked black beans. Let it cook over a medium flame for a minute or two, stirring frequently. Follow this up by adding the soy sauce, rice vinegar, hoisin sauce, sugar, and water, allowing it to lightly simmer. Mix in the cornflour-water blend and let it bubble away for five minutes to thicken to a nice glossy consistency before removing from the flame.
Boil the dried egg noodles for three to four minutes in a separate pot, drain thoroughly and set them aside.
Take the dish containing the steak strips out of the refrigerator and blend a tablespoon of cornflour, Chinese five spice, and sea salt into it. Warm up a nonstick frying pan or wok and pour in the vegetable oil. Place the strips of beef in the pan and sear for a total of four minutes on a high flame, flipping them halfway through to ensure they brown and crisp lightly on both sides. Once done, take the beef out and transfer it to a plate. Go back to the same pan on the heat and toss in the red pepper, allowing it to cook until it starts charring. Following this, add the bok choi and red chilli to the pan and let them cook for a further minute. Add the beef back into the pan, pour in the sauce, and let it come to a simmer. At this point, mix in the cooked noodles to ensure an even spread of the sauce. Let the noodles remain on the stove for a minute before taking the pan down and serving.
If you wish, garnish the dish with spring onions, coriander leaves, toasted sesame seeds, and additional slices of red chilli.