|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 7g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fermented black beans lend their own special taste and flavor to this Chinese beef in bean sauce recipe, while chile paste adds extra bite.
3/4 pound skirt or flank steak
1 tablespoon fermented black beans (Chinese dried black beans)
2 medium stalks celery
1 medium scallion
2 medium carrots
1/2 teaspoon sesame oil
Peanut or vegetable oil, for frying
For the Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
1 dash freshly ground black pepper
For the Sauce:
Gather the ingredients.
Cut the beef into bite-sized chunks. Add the soy sauce and wine and then the cornstarch.
Marinate beef for 20 minutes.
While marinating beef, prepare the sauce and vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth, and chile paste. In a separate small bowl, dissolve the cornstarch in the water. Set aside.
Rinse the black beans and let sit for a few minutes to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash with the black beans.
String the celery and peel the carrots. Cut on the diagonal into thin slices. Cut the green onion into thirds.
Heat the wok and add 2 tablespoons of oil. When oil is ready, add the scallion. Stir-fry briefly, then add the carrot and celery. Stir-fry until tender and crisp. Remove vegetables from the wok and set aside.
Reheat the wok and add 3 tablespoons of oil. When the oil is hot, add the mashed garlic and black beans. Stir-fry until fragrant. Add the marinated beef. Stir-fry until there is no redness in the beef.
Add the sauce in the middle of the wok. Give the cornstarch-water mixture a quick stir and add in the middle of the wok. stirring quickly to thicken. When the sauce is boiling add the cooked vegetables. Mix well. Remove from the heat and stir in the sesame oil. Serve hot.