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Tender
beef strips and vegetables in a rich black bean sauce. Stir-frying
is a great way to make a little red meat stretch a long way.
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| 1
cup long-grain rice |
| 3
tablespoons black
bean sauce |
| 2
tablespoons soy
sauce |
| 1
tablespoon Chinese
rice wine |
| 2
teaspoons brown sugar |
| ½
teaspoon black pepper |
| 2
tablespoons canola or peanut
oil |
| 12
oz (360 g) lean beef—cut into thin strips along the
grain |
| 12
green beans—ends trimmed and cut in ½ on the
diagonal |
| 1
red pepper—julienned |
| 1
onion—cut into 8 wedges and separated into pieces |
| 3
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 1½
cups beef stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
COOK
the rice. MIX together the black bean and soy sauces, Chinese
rice wine, sugar and pepper in a bowl. HEAT a wok or large frying
pan over a high heat, add 1 tablespoon of the oil and stir-fry
the beef for 5 minutes. REMOVE the beef from the wok and set
aside on a plate. HEAT the remaining oil in the wok and stir-fry
the greens beans, red pepper and onion for 7 minutes. ADD the
garlic and ginger and stir-fry for another minute, then return
the beef to the wok. ADD the sauce mixture and stock, then add
the cornstarch paste and cook, stirring continuously, until
thickened. SERVE on a bed of rice.
Variation:
This black bean sauce also goes well with chicken, lean pork,
squid, shrimp or bite-sized pieces of firm white fish.
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