Beef and Peppers in Black Bean Sauce
Lila & Ryan
Tasty beef in a garlic and black bean sauce.
ingredients
- 3/4 pound steak (sirloin or flank, I use textured soy strips)
- 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 (I use a vegetable broth)
directions
- 1
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.
- 2
While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.
- 3
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 and ginger.
- 4
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.
- 5
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.
- 6
Pour in the chicken or vegetable 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, over rice or noodles.
Source: Lila
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