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Recipe
Beef And Black Beans Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 117 | 58% |
| Total Fat 13.03g | 16% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 316mg | 13% |
| Potassium 306mg | 9% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.59g | 0% |
| Protein 17.74g | 28% |
Ingredients Convert Measures
- 12 ounce beef rump thinly sliced
- across the grain into 2" by 1" pcs
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine or possibly dry sherry
- 2 tsp cornstarch
- 1 Tbsp. peanut oil
- 1 x green bell pepper cut into julienne
- 1 x white onion sliced
- 1 x scallion cut into 1" lengths
- 2 tsp fermented black beans (dow see)
- 1 x garlic clove chopped
- 2 tsp chopped fresh ginger
- 2 tsp dark soy sauce
- 1/8 tsp salt
- 1/2 tsp sugar
- 5 Tbsp. groundnut/peanut oil
- 2 tsp cornstarch
- 1/2 c. chicken broth
Directions
- For the Marinade: Place the beef slices on a plate. Combine all the ingredients for the marinade in small bowl. Drizzle marinade over beef. Set aside 15 min.
- Assemble the vegetables together on a plate.
- For the Black Bean Sauce: Heat 2 Tbsp. of oil in wok till beginning to smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate. Wipe the wok dry with a paper towel.
- Heat the remaining 3 Tbsp. oil in wok till just smoking. Add in the beef slices and stir-fry over maximum heat for 1 to 2 min, till the meat changes color. Push the beef to the side of the wok, reduce the heat, and add in the scallions and the black bean mix. Stir quickly for 30 seconds. Pull the meat slices back to the center of the wok to coat with the black bean sauce. Don't cook the black beans too long.
- Return the vegetables to the wok and "marry" with the beef slices. Dissolve the cornstarch in the chicken broth. Add in the mix and stir for 1 minute before serving.
- This recipe yields 4 servings.
- Comments: The black soy bean has a heritage which pre-dates Western civilization. The native soy bean plant was discovered by the Chinese over 2,000 years ago. Its amazing nutritional value and versatility (it produces various beans) were appreciated even in the simplest of rural households. Still today, a common feature of the peasant kitchen is an earthenware crock containing salt-fermented black soy beans. This dish has developed a remarkable following in the Western world, proving which the combination has universal appeal.
