Ingredients:
3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil
Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper
Sauce:
1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch
Procedures:
Cut beef across the grain into thin, bite-sized pieces. Mix
marinade ingredients. Marinate beef for twenty minutes.
While marinating beef, prepare vegetables and sauce. Mix sauce
ingredients and set aside.
Slice celery and carrots into thin slices. Peel and mince garlic
cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.
Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry
celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.
Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger,
garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef.
Give the sauce mixture a quick stir and add to the beef. When the
sauce is boiling add the cooked vegetables. Mix well.
Remove from wok, sprinkle with sesame oil and serve.
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