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BEEF WITH BLACK BEAN SAUCE
Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3 other dishes
1/2 KILO LEAN BEEF
MARINADE:
1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar
1 tablespoon chile paste
3 cloves garlic
3 teaspoons fermented black beans
3 slices fresh ginger root
3 tomatoes
1 large onion
2 green peppers
BINDER: 1/2 tablespoon water chestnut powder
:2 tablespoons chicken stock
SAUCE MIX:
1 tablespoon sherry
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 cup chicken stock
3 Tbs black bean sauce
1 Tbs chile paste
1/2 tsp fresh ground black pepper
PREPARATION: Slice meat very thin and add marinade. Mince the garlic, black beans and ginger. Cut the tomatos, peppers, and onion into small pieces. Dissolve 1/2 tablespoon water chestnut powder in 2 tablespoons chicken stock. Measure into another bowl 1/2 cup stock. Add sherry, soy sauce, sugar, black pepper, and black bean paste.
COOKING PROCEDURE: Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds. Add meat and cook until brown. Add onions and cook until soft. Add peppers and cook for 1-2 minutes. Add sauce mix, stir, then add tomatos. Bring sauce to a boil and then add binder. stir well until thick.
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