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1
Combine beef, sugar, black pepper, Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, and 1 teaspoon vegetable oil in a medium bowl. Mix well and set aside.
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2
Rinse the fermented black beans in a small bowl filled with water. Drain, place on a paper towel to dry, and roughly chop up. Combine with the chopped garlic and set aside.
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3
Combine the sesame oil, 3 tablespoons water, remaining 2 teaspoons soy sauce and remaining 2 teaspoons cornstarch in a small bowl and mix with a fork until homogenous. Set aside.
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4
Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the stems of the kale, stir-fry for 1 minute, and then add the frisee and the kale leaves. Stir-fry until the greens are wilted, about 3 to 4 minutes. Add a few pinches of salt and transfer to a bowl. Set aside.
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5
Heat remaining 2 tablespoons of oil in a wok over high heat until smoking. Add the garlic and fermented black beans. Stir and cook for about 30 seconds. Add the beef. Stir and spread the beef out with the spatula. Cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Return the frisee and kale to the wok and stir. Push the beef and vegetable away from the center of the wok. Stir the sauce and add it to the center. Once it starts bubbling, combine it with the beef and vegetable and toss until ingredients are well coated. Transfer to a serving platter immediately and serve with white rice.
