Beef: Stir-Fried Beef with Tomatoes and Snow Peas in Black Bean Sauce

posted by Mimi Hiller 02-15-101 2:11 PM

Stir-Fried Beef With Tomatoes and Snow Peas in Black Bean Sauce

"A" Ingredients:
3 cloves garlic, minced
1 tablespoon chopped scallions
1 tablespoon minced fresh ginger root
1 tablespoon salted fermented black beans

"B" Ingredients:
2 tablespoons cornstarch
1 teaspoon baking soda
2 tablespoons soy or tamari sauce
Flank steak, sliced thinly at an angle

"C" Ingredients:
1/2 pound fresh snow peas, ends and strings removed

"D" Ingredients:
4 tablespoons peanut oil
2 cups defatted chicken stock
salt and pepper to taste
1/2 package sun-dried tomatoes, reconstituted according to package directions
1 tablespoon cornstarch (optional)
1 tablespoon soy sauce (optional)
1 tablespoon water (optional)
2 scallions, both white and green parts, cut into 1-inch pieces
1 tablespoon sherry

Combine all "A" ingredients and set aside.

"B" ingredients: Combine the cornstarch, baking soda, and soy sauce in Ziploc bag. Add the steak, about a quarter at a time, mixing with the cornstarch mixture until well coated. (If necessary, you may have to double the cornstarch mixture, depending on the size of the steak.) Marinate for at least 1/2 hour.

Heat wok over high flame. Add 2 tablespoons peanut oil and stir fry beef till browned. Remove to serving bowl.

Do not wash wok. Add 1 tablespoon peanut oil to empty wok. Saute "A" ingredients till fragrant, about 1 minute. Remove to serving bowl with beef.

Add last tablespoon oil to wok. Stir fry snow peas, about 2 minutes. Add chicken broth, salt and pepper, and tomatoes. Simmer about 5 minutes.

Return beef to wok with the broth mixture, stir frying about a minute. If the sauce does not thicken combine the optional ingredients and add to wok, stirring about 1 minute or until thick. Add sherry and scallions. Stir for a few seconds to combine.

Serve with white rice.

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