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Ingredients
FOR THE MARINADE
2 teaspoons oyster sauce (see note)
1 teaspoon sesame oil
½ teaspoon peeled, minced ginger
1 ½ teaspoons Shao-Hsing wine (see note) or dry sherry
¾ teaspoon dark soy sauce
½ teaspoon kosher salt
1 teaspoon sugar
1 ½ teaspoons cornstarch
Pinch freshly ground white pepper
¾ pound London broil, cut into 1-inch cubes
FOR THE SAUCE
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
Pinch freshly ground white pepper
½ cup chicken stock
FOR THE BLACK-BEAN PASTE
2 large garlic cloves, smashed with the flat side of a cleaver and peeled
2 tablespoons fermented black beans (see note), washed and rinsed
FOR THE STIR-FRY
3 tablespoons peanut oil
1 tablespoon peeled, minced ginger
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
Cooked rice for serving
Nutritional analysis per serving (6 servings)
18 grams carbs; 40 milligrams cholesterol; 259 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 469 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
- Step 2
Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
- Step 3
Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
- Step 4
Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.
Available at Asian markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes
Comments
Pretty bland overall. It needed a bit of spicy or acidic balance. I used some sriracha, made it much better. Also added a couple cloves of garlic with the ginger in the stir fry step, i should have added four.
I had 1 1/2 lbs of London broil, but instead of doubling the number of peppers, I used a large sliced onion and a bunch of broccolini along with 2 large peppers. It was very tasty!
Very nice basic flavors. I added some Fresno peppers a s also put out the Chili Crisp on the table for self-medication spice purposes. I prefer adding a little more spice but this gives a nice platform for it.
Made this tonight. Took note of the comments about needing some spice. My one disappointment was that I didn’t follow my gut and thinly sliced the meat against the grain and then marinate. The meat cubes were pretty chewy.