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.
© 2015 MEDITERRASIAN.COM