Beef And Black Beans

By á-174942

Ingredients

• MARINADE:
• 12 ounces beef rump thinly sliced
• across the grain into 2" by 1" pieces
• 2 teaspoons light soy sauce
• 2 teaspoons Shaoxing rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil
• 1 green bell pepper cut into julienne
• 1 white onion sliced
• 1 scallion cut into 1" lengths
• BLACK BEAN SAUCE:
• 2 teaspoons fermented black beans (dow see)
• 1 garlic clove minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons dark soy sauce
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• 5 tablespoons groundnut/peanut oil
• 2 teaspoons cornstarch
• 1/2 cup chicken broth

Details

Servings 4

Preparation

Step 1

For the Marinade: Place the beef slices on a plate. Combine all the ingredients for the marinade in small bowl. Drizzle marinade over beef. Set aside 15 minutes.

Assemble the vegetables together on a plate.

For the Black Bean Sauce: Heat 2 tablespoons of oil in wok until beginning to smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate. Wipe the wok dry with a paper towel.

Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices and stir-fry over maximum heat for 1 to 2 minutes, until the meat changes color. Push the beef to the side of the wok, reduce the heat, and add the scallions and the black bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of the wok to coat with the black bean sauce. Do not cook the black beans too long.

Return the vegetables to the wok and "marry" with the beef slices. Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute before serving.

This recipe yields 4 servings.