Beef with black bean sauce (si jap ngau yuk)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef; thinly sliced |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chinese cooking wine |
| 1 | tablespoon | Corn starch |
| Peanut oil for stir frying | ||
| 1 | tablespoon | Garlic; minced |
| Peanut oil for stir frying | ||
| 1 | cup | Green pepper; bite size pieces |
| 1 | cup | Red pepper; bite size pieces |
| 1 | cup | Onion; cut it pieces |
| 2 | tablespoons | Black bean sauce |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sesame oil |
| 2 | tablespoons | Water (cold) |
| 1 | teaspoon | Cornstarch |
Directions
1. Mix soy sauce, chinese cooking wine and corn starch, add beef and mix to coat. Marinate 15 minutes.
2. Heat wok. Add peanut oil and garlic, stir fry 1 minute until oil is aromatic.
3. Add beef, stir fry 2 minutes until lightly browned. Remove beef.
4. Reheat wok, add peanut oil, peppers and onions, stir fry 2 minutes.
5. Add beef, stir fry 1 minute. 6. Add black bean sauce, soy sauce and sesame oil.
7. Mix cornstarch with water, add and stir fry to thicken sauce.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@...> on Nov 08, 1997
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