Beef And Black Beans
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Beef And Black Beans
Yield: 4 servings
-
12
ounces beef rump thinly sliced
-
across the grain into 2" by 1" pieces
- MARINADE:
- 2
-
2
teaspoons Shaoxing rice wine or dry sherry
- 2
- 1
-
1
green bell pepper cut into julienne
- 1
-
1
scallion cut into 1" lengths
- BLACK BEAN SAUCE:
-
2
teaspoons fermented black beans (dow see)
- 1
- 2
- 2
- ⅛
- ½
-
5
tablespoons groundnut/peanut oil
- 2
- ½
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.
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