Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients:
- 3/4 pound steak (sirloin or flank is good), thinly sliced across the grain
- Marinade:
- 1/2 teaspoon sugar
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons cornstarch
- 1 tablespoon vegetable oil, such as canola
- Other:
- 2 bell peppers, 1 green and 1 orange or red
- 1 small onion
- 1 tablespoon Chinese fermented black beans or black bean sauce, or to taste
- 2 cloves garlic
- 2 large slices ginger
- 4 tablespoons oil for stir-frying, or as needed
- 1/2 cup chicken stock or broth or water
Groundwork:
Add the marinade ingredients to the beef and marinate for 25 to 30 minutes.
While the beef is marinating, arrange the vegetables. eliminate the stems and kernels from the chime peppers and chop. Peel the onion and chop.
Use a cleaver or blade to cut up the beans into minute parts. Finely cut up the garlic and ginger. Mix the cut up garlic with the black beans.
Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. hue: Red;"dark succinctly, then stir-fry until it changes hue and is about 80 per hundred prepared food. eliminate the beef from the wok.
Add 2 tablespoons oil. When the oil is warm, add the ginger and the garlic and bean blend. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.
Dispense in the pullet broth. Heat to boiling. Add the beef back into the pot. decrease the heat and simmer, enclosed, for a couple of more minutes. Taste and time of the year with saline, pepper or soy sauce if desired. assist hot.
Add the marinade ingredients to the beef and marinate for 25 to 30 minutes.
While the beef is marinating, arrange the vegetables. eliminate the stems and kernels from the chime peppers and chop. Peel the onion and chop.
Use a cleaver or blade to cut up the beans into minute parts. Finely cut up the garlic and ginger. Mix the cut up garlic with the black beans.
Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. hue: Red;"dark succinctly, then stir-fry until it changes hue and is about 80 per hundred prepared food. eliminate the beef from the wok.
Add 2 tablespoons oil. When the oil is warm, add the ginger and the garlic and bean blend. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.
Dispense in the pullet broth. Heat to boiling. Add the beef back into the pot. decrease the heat and simmer, enclosed, for a couple of more minutes. Taste and time of the year with saline, pepper or soy sauce if desired. assist hot.
Serves 2 to 4
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