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Chinese Beef w/Black Bean Sauce
Yield: 3 to 4 servings
1/2 kilo lean beef
1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar
3 cloves garlic, minced
3 slices fresh ginger root, minced
3 teaspoons fermented black beans, minced
3 tomatoes, chopped
1 large onion, chopped
2 green peppers, chopped
1/2 tablespoon water chestnut powder
2 tablespoons chicken stock
1/2 cup chicken stock
1 tablespoon sherry
1 tablespoon light soy sauce
1/2 teaspoon sugar
3 Tbs black bean sauce
1 Tbs chile paste
1/2 tsp fresh ground black pepper
Slice meat very thin and add oil, cornstarch, sherry and sugar.
In a small bowl, 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 beans, chile paste and black pepper.
Heat oil, add garlic, ginger, and black 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
tomatoes. Bring sauce to a boil and then add binder. Simmer,
stirring, until thick.
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Beef Blackbeans