Asian: BEEF WITH BLACK BEAN SAUCE by Recipe Cottage

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	BEEF WITH BLACK BEAN SAUCE

		Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3 other dishes 1/2 kilo lean beef 1 Tablespoon oil 1 teaspoon water chestnut powder (corn starch) 1 tablespoon sherry 1/4 teaspoon sugar 1 tablespoon chile paste 3 cloves garlic 3 teaspoons fermented black beans 3 slices fresh ginger root 3 tomatoes 1 large onion 2 green peppers 1/2 tablespoon water chestnut powder 2 tablespoons chicken stock 1 tablespoon sherry 1 tablespoon light soy sauce 1/2 teaspoon sugar 1/2 cup chicken stock 3 Tbs black bean sauce 1 Tbs chile paste 1/2 tsp fresh ground black pepper Slice meat very thin and add marinade. Mince the garlic, black beans and ginger. Cut the tomatos, peppers, and onion into small pieces. Dissolve 1/2 tablespoon water chestnut powder in 2 tablespoons chicken stock. Measure into another bowl 1/2 cup stock. Add sherry, soy sauce, sugar, black pepper, and black bean paste. Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds. Add meat and cook until brown. Add onions and cook until soft. Add peppers and cook for 1-2 minutes. Add sauce mix, stir, then add tomatos. Bring sauce to a boil and then add binder. stir well until thick.