Black Bean Beef
  1. Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.
  2. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.
  3. Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.
  4. Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.
  5. Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.
  6. Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve hot.
wiener schnitzel0.75Kg
sugar - castor0.5tsp 5ml
Soy Sauce - light2Tbs 15ml
Shaoxing Wine1Tbs 15ml
flour - rice2tsp 5ml
Canola Oil1Tbs 15ml
Black bean sauce3Tbs 15ml
ginger1Tbs 15mlbottled ginger
Canola Oil4Tbs 15ml
stock (chicken)11/2 cup 125ml