Wednesday, May 4, 2011

Beef & Broccoli with Black Bean & Garlic Sauce

Serves 2-4 (I think it easily serves 2-3 adults and 2-3 children)

2 tsp soy sauce
1 Tbs fresh ginger, minced fine, or 1 tsp dried ground ginger
2 tsp dry sherry or rice wine
1 Tbs cornstarch

Stir Fry Ingredients
3 Tbs peanut oil
1/2 lb beef, thinly sliced--use any cut of beef because the marinade will tenderize meat
2 lb broccoli, washed, florets separated from stalks and cut into 1-inch pieces
1/2 green pepper, cut into pieces
1/2 yellow onion, cut into pieces
1 cup fresh bean sprouts
2 Tbs black bean and garlic sauce (found in Asian section at grocery store)
1 Tbs oyster sauce (available in most markets)

In a small bowl combine beef with marinade ingredients. Allow meat mixture to rest at room temperature at least 10 minutes and up to 1/2 hour.

Heat oil in wok. Add beef, and chow (stir) until seared, but not cooked all the way through. Remove meat to a bowl and set aside. Without wiping out wok, add broccoli florets, green pepper, onion, and Black Bean and Garlic Sauce, and stir-fry for 2 minutes. (I added oyster sauce at this point, too. I thought she forgot about it?) Add 1 cup water and cover with lid. Simmer covered one minute or until broccoli is bright green and crisp-tender. Return beef to wok. Add bean sprouts. Stir until beef is cooked to desired doneness, mixture is shiny, and sauce is slightly thickened. Serve with rice.

From Miracle Pill, by Tres Prier Hatch

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