STIR FRY BEEF & BLACK BEAN SAUCE - Recipe by Koji Cooks

BEEF WITH BLACK BEAN SAUCE

This might be Koji and Steve's new favorite; they both lapped it up! Chinese black bean sauce has always been one of my top Chinese favorites. Clams or dancing crabs are both exceptional applications for Chinese fermented black beans, available for next to nothing. A little goes a long way, and they keep forever. Serve over steamy rice.

BEEF WITH BLACK BEAN SAUCE - Recipe (serves 4)

1 pound sliced stir fry beek, flank or chuck

1 teaspoon baking soda

MARINADE

1 tablespoon soy sauce

1 tablespoon dry sherry

1/2 teaspoon sugar

1.5 tablespoons cornstarch

1 tablespoon vegetable oil

THE BEEF - METHOD

Slice the beef across the grain into 1/16" slices, then cut into 1.5" lengths, toss with the baking soda and marinate for 2 hours, then rinse well and drain.

Combine the beef with the marinade ingredients in the specified order, then cover and refrigerate for a minimum of 4 hours or overnight.

VEGGIES, SAUCE AND STIR FRY

1/2 a orange (or red bell) + 1/2 of a green pepper cut into 1" squares.

1/2 red onion, cut into 1" squares.

4 shiitake sliced

1 small broccoli crown cut into florets.

SAUCE

2 teaspoons each peeled, grated fresh ginger and garlic

1.5 tablespoons fermented black beans coarse chopped

1 cup chicken stock

1 tablespoon soy sauce

2 tablespoons oyster sauce

2 tablespoons dry sherry

1 teaspoon sugar

1/2 teaspoon kosher salt

20 grinds of black pepper

1.5 tablespoons sesame oil

STIR FRY

3 tablespoons vegetable oil to stir fry.

Heat a wok over medium heat, add the ginger, garlic, and black beans, and stir-fry for 30 seconds. Increase the heat to medium-high, add the marinated beef and the veggies, and stir-fry for five minutes. Give the sauce a stir and add it to the wok, stir-fry for 1 minute, cover, and allow to cook for 3 minutes. The sauce should boil and thicken a bit. Serve over steamy rice.