Stir-fried pepper beef

1 servings

Ingredients

Quantity Ingredient
1 pounds Flank steak
2½ tablespoon Soy sauce
1½ tablespoon Chinese rice wine or sake or Scotch
1 teaspoon Dark sesame oil
1½ teaspoon Cornstarch
1 teaspoon Cornstarch
½ cup Chicken broth or water
2 tablespoons Soy sauce
1 tablespoon Chinese rice wine or sake or Scotch
1 teaspoon Sugar
2 tablespoons Fermented black beans
1½ tablespoon Minced garlic
1½ tablespoon Minced peeled ginger
½ teaspoon Dried red hot pepper flakes
4½ tablespoon Vegetable oil
1 medium Red onion; sliced thin
1 Yellow bell pepper; cut into thin
; strips
1 Red bell pepper; cut into thin
; strips
1 Orange bell pepper; cut into thin
; strips
1 Green bell pepper; cut into thin
; strips
3 tablespoons Chopped fresh basil

Directions

FOR BEEF

FOR SAUCE

Make beef: Trim any fat or gristle from beef and cut along grain into strips about 2 to 3 inches wide. Cut strips across grain into very thin slices. In a bowl, combine beef with remaining ingredients, stirring with your hands until coated well, and marinate at room temperature 30 minutes.

Make sauce: In a small bowl stir cornstarch into broth or water to dissolve and stir in remaining sauce ingredients. Rinse and drain black beans. Chop beans and in a small bowl combine with garlic, ginger and red pepper flakes.

Heat a wok or deep 12-inch skillet over high heat until hot and add 3 tablespoons oil. Heat oil until it begins to smoke and stir-fry beef until no longer pink and slices separate. Transfer beef with a slotted spoon to a large colander and drain.

Wipe out wok or skillet and heat over high heat until hot. Add remaining 1½ tablespoons oil. Heat oil until it begins to smoke and stir-fry black bean mixture until fragrant, about 15 seconds. Add onion and bell peppers and stir-fry until softened, 2 to 3 minutes.

Stir sauce and add to vegetable mixture. Stir-fry mixture until sauce is thickened. Add beef and stir-fry until heated through. Stir in basil and transfer to a platter. Serve beef with mock mandarin pancakes or rice.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9280 Converted by MM_Buster v2.0l.

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