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Stir-fried Beef With Tomatoes
and Sugar Snap 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 sugar snap 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
"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 sugar snap 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.
