Spicy Black Bean Beef With Thai Basil And Jasmine Rice

Spicy Black Bean Beef With Thai Basil And Jasmine Rice
Spicy Black Bean Beef With Thai Basil And Jasmine Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • BLACK BEAN SAUCE:

  • 2

    tablespoons fermented black beans

  • 4

    garlic cloves minced

  • 1

    piece fresh ginger - (abt 1 1/2") peeled, minced

  • 2

    tablespoons dry sherry or dry white wine

  • 1

    teaspoon soy sauce

  • BEEF AND RICE:

  • 2

    teaspoons soy sauce

  • 1

    teaspoon dry sherry or dry white wine

  • 2

    teaspoons cornstarch

  • 1/2

    teaspoon sugar

  • 1 1/4

    teaspoon salt

  • 1

    pound beef top sirloin, abt 1" thick sliced paper-thin

  • across the grain

  • 3

    tablespoons peanut oil

  • 2

    cups water

  • 1

    cup jasmine rice

  • 1/4

    cup chopped or snipped fresh Thai basil

Directions

To make the black bean sauce, in a small bowl, stir together the black beans, garlic, ginger, sherry and soy sauce. Set aside. In a bowl large enough to hold the beef, combine the 2 teaspoons soy sauce, 1 teaspoon sherry, cornstarch, sugar and 1/4 teaspoon of the salt. Stir until well mixed, then add the beef and stir to coat evenly. Pour 1 tablespoon of the peanut oil over the beef and marinate at room temperature for 30 minutes. While the beef is marinating, cook the rice. In a heavy saucepan over medium-high heat, bring the water to a boil. Add the remaining 1 teaspoon salt and the rice. When the water returns to a boil, reduce the heat to low, cover and cook until the rice is tender and the water has been fully absorbed, about 20 minutes. About 5 minutes before the rice is ready, in a wok or large, deep fry pan over high heat, heat the remaining 2 tablespoons oil. When the oil is very hot, add the beef and its marinade, and toss and stir until the meat has changed color but is still pink, 2 to 3 minutes. Pour in the black bean mixture and continue to toss and stir just until the meat is barely cooked through, 1 to 2 minutes more. Stir in half of the basil. To serve, mound the rice in a serving bowl or divide evenly among individual bowls or plates and top with the beef. Garnish with the remaining basil. This recipe yields 3 or 4 servings.

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