Beef in Black Bean Sauce
Adding in Chinese broccoli to this stir-fry provides a great crunchy texture and pairs well with the beef. Serve this dish over rice.
Serves: 4Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 1 lb. flank steak
- 1 Tbsp. dark soy sauce
- 2 Tbsp. Chinese rice wine, divided
- 3 Tbsp. peanut oil, divided
- 1½ tsp. cornstarch
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1 small fresh chili pepper, seeded and finely chopped
- ½ medium green bell pepper, seeded and cut into thin strips
- ½ medium red bell pepper, seeded and cut into thin strips
- 1 Tbsp. black bean sauce
- 1 tsp. granulated sugar
- Cut the flank steak across the grain into thin strips about 1½" long. Place the beef strips in a bowl and add the dark soy sauce, 1 tablespoon rice wine, 1½ teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds.
- Add the beef. Let sear (brown) briefly, then stir-fry the beef, stirring and moving it around the pan for 2 minutes or until it is nearly cooked. Remove and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chopped chili. Stir-fry for 10 seconds.
- Add the green bell pepper. Stir-fry for 1 minute, then add the red bell pepper. Stir in 1 tablespoon rice wine while the peppers are stir-frying. Stir in the black bean sauce.
- Add the beef back into the pan. Stir in the sugar. Stir-fry for 1–2 more minutes to blend all the flavors. Serve hot.