Beef and Peppers with Black Bean Sauce
Beef and Peppers with Black Bean Sauce
Serves 2 to 4
3/4 pound steak (sirloin or flank is good)
Marinade:
1/2 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as canola
Other:
2 bell peppers, 1 green and 1 orange or red
1 small onion
1 tablespoon Chinese fermented black beans or black bean sauce, or to taste
2 cloves garlic
2 large slices ginger
4 tablespoons oil for stir-frying, or as needed
1/2 cup chicken stock or broth or water
Cut the beef into rectangular slices, about the size of a large postage stamp
and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to
30 minutes.
While the beef is marinating, prepare the vegetables.
Remove the stems and seeds from the bell peppers and chop. Peel the onion and
chop.
Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the
garlic and ginger. Mix the chopped garlic with the black beans.
Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil
is hot, add the beef. Brown briefly, then stir-fry until it changes color and is
about 80 percent cooked. Remove the beef from the wok.
Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and
bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about
3 minutes, then add the green pepper. Stir-fry for another minute, then add the
remaining pepper.
Pour in the chicken broth. Heat to boiling. Add the beef back into the pan.
Reduce the heat and simmer, covered, for a few more minutes. Taste and season
with salt, pepper or soy sauce if desired.
Serve hot.
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