Firecracker Beef

By á-347

Ingredients

• Prep: 10 min, Cook: 10 min.
• • 3 Tbs. black bean garlic sauce
• • 8 small, dry, whole red chili peppers, or 1/2 tsp. crushed red pepper
• • 2 Tbs. soy sauce
• • 1 Tbs. cooking rice wine, or dry sherry
• • 1 Tbs. grated fresh ginger
• • 2 Tbs. cornstarch
• • 1 Tbs. sugar
• • 2 tsp. sesame oil
• • 1 Tbs. vegetable oil
• • 1 lb. thinly sliced sirloin tip, or tri-tip, cut into 2 inch pieces
• • 3 green, red and yellow bell peppers, cut into 1 inch dice
• • 1 medium onion, cut into 1/2 inch wedges
• • 1/2 cup chicken broth

Preparation

Step 1

1. Mix black bean garlic sauce, chili peppers, soy sauce, rice wine, ginger, corn starch, sugar and sesame oil together in a small bowl; set aside.

2. Heat vegetable oil in a large wok (or non stick skillet) until very hot. Add meat slices and quickly cook over high heat, turning once, until meat is cooked on both sides; about 2 minutes.

3. Add bell peppers and onion to skillet and cook, stirring, 2 minutes longer. Pour sauce mixture into wok and cook, stirring constantly, 2 more minutes or until sauce has thickened and is bubbling. Serve hot with fried rice or chow mein.