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LOCATION: Recipes >> Asian >> Stirfry Beef 05

Print this Recipe    Stirfry Beef 05

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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