Tender beef strips and vegetables in a rich black bean sauce.
- 2 cups long-grain rice
- 6 tablespoons black bean sauce
- 4 tablespoons soy sauce
- 2 tablespoons Chinese rice wine
- 4 teaspoons brown sugar
- 1 teaspoon black pepper
- 4 tablespoons canola or peanut oil
- 24 ounces (720g) lean beef, cut into thin strips along the grain
- 24 green beans, ends trimmed, cut in half on the diagonal
- 2 red bell peppers, julienned
- 2 onions, each cut into 8 wedges and separated into pieces
- 6 cloves garlic, minced
- 4 teaspoons finely grated fresh ginger
- 3 cups beef stock
- 3 tablespoons cornstarch, mixed to a paste with 3 tablespoons water
- Gather the ingredients.
- Bring 3 cups of water to a boil in a saucepan. Stir in the rice and keep stirring until the water returns to a boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes.
- While the rice cooks, mix together the black bean sauce, soy sauce, Chinese rice wine, sugar, and black pepper in a bowl.
- Heat a wok or large skillet over high heat, add 2 tablespoons of the oil, and stir-fry the beef for 5 minutes. Remove the beef from the wok and set aside on a plate.
- Heat the remaining oil in the wok and stir-fry the green beans, bell peppers, and onions for 7 minutes. 5. Add the garlic and ginger and stir-fry for another minute, then return the beef to the wok. Add the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened.
- Serve on a bed of the rice.
Reprinted with permission from The MediterrAsian Way (Wiley, 2007)