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Hi....
This was sooooooooooooo good! I served it with brown rice instead of white rice.
Enjoy!
hugs,
peg
Chinese Beef and Black Bean Sauce Serves: 4
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients for Stir Fry
12 ounce flank steak
1/2 cup of drained black beans (from can)
1 large Vidalia onion
1 head of broccoli
3 tablespoons of peanut oil
3 cloves of garlic - minced
1/2 teaspoon of ginger powder
Ingredients for Sauce
1 tablespoon of soy sauce
1/3 cup of water (cold)
2 teaspoons of sugar
2 teaspoons of sesame oil
2 teaspoons of cornstarch
Preparation of Sauce
In a bowl, whisk cornstarch with 1 tablespoon of cold water. Continuing to whisk, combine soy sauce, remaining water, sugar, and sesame oil.
Preparation of Stir Fry
Freeze beef only until firm enough to slice into paper-thin slices (be sure to use a very sharp knife). Put black beans into a strainer and briefly rinse under cold water, then lightly salt. Place beans into a small bowl and mash with a fork. Peel onion & cut into 6 wedges. Cut broccoli into bite-sized pieces and add to salted boiling water for 2 minutes and drain broccoli. Heat wok and be sure that it is very hot, add 1 tablespoon of peanut oil, swirl to coat wok surface. Stir fry onion for one minute, then add broccoli and cook for one more minute. Remove broccoli and onion and put aside. Add 2 tablespoons of peanut oil to the hot wok, add ginger and beef then stir-fry over high heat. Make sure that the beef loses all of its redness. Add mashed black beans and continue frying while stirring for one minute. Add sauce mixture and reduce heat to a simmer and cook for 2 minutes while stirring. Add broccoli and onions and toss together until food reaches a uniform temperature. Remove from wok and immediately serve over white rice.
Enjoy your meal!
Recipe source: Creative homemaking
http://www.creativehomemaking.com/cooking/chinese-beef.shtml
This was sooooooooooooo good! I served it with brown rice instead of white rice.
Enjoy!
hugs,
peg
Chinese Beef and Black Bean Sauce Serves: 4
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients for Stir Fry
12 ounce flank steak
1/2 cup of drained black beans (from can)
1 large Vidalia onion
1 head of broccoli
3 tablespoons of peanut oil
3 cloves of garlic - minced
1/2 teaspoon of ginger powder
Ingredients for Sauce
1 tablespoon of soy sauce
1/3 cup of water (cold)
2 teaspoons of sugar
2 teaspoons of sesame oil
2 teaspoons of cornstarch
Preparation of Sauce
In a bowl, whisk cornstarch with 1 tablespoon of cold water. Continuing to whisk, combine soy sauce, remaining water, sugar, and sesame oil.
Preparation of Stir Fry
Freeze beef only until firm enough to slice into paper-thin slices (be sure to use a very sharp knife). Put black beans into a strainer and briefly rinse under cold water, then lightly salt. Place beans into a small bowl and mash with a fork. Peel onion & cut into 6 wedges. Cut broccoli into bite-sized pieces and add to salted boiling water for 2 minutes and drain broccoli. Heat wok and be sure that it is very hot, add 1 tablespoon of peanut oil, swirl to coat wok surface. Stir fry onion for one minute, then add broccoli and cook for one more minute. Remove broccoli and onion and put aside. Add 2 tablespoons of peanut oil to the hot wok, add ginger and beef then stir-fry over high heat. Make sure that the beef loses all of its redness. Add mashed black beans and continue frying while stirring for one minute. Add sauce mixture and reduce heat to a simmer and cook for 2 minutes while stirring. Add broccoli and onions and toss together until food reaches a uniform temperature. Remove from wok and immediately serve over white rice.
Enjoy your meal!
Recipe source: Creative homemaking
http://www.creativehomemaking.com/cooking/chinese-beef.shtml