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Chinese Beef In Black Bean Sauce


(serves 4)

1 lb beef
1 tsp potato flour
6 TBS water
5 TBS peanut oil or corn oil
8 oz green pepper
5 cloves garlic (chopped fine)
4 spring onions (white & green
2 1/2 TBS fermented black beans,
   rinsed and mashed with 1/4 tsp
   sugar and 1 tsp oil
1 tbl Shaosing wine or medium
   dry sherry


1/4 tsp salt
1/4 tsp sugar
2 tsp thick soy sauce
8 turns of black pepper mill
1 1/2 tsp potato flour
2 TBS Shaosing wine or medium
   dry sherry
3 TBS water
1 tsp peanut oil or corn oil
1 tsp sesame oil

Cut the beef across the grain, making rectangular slices approximately 1" by 1-1/2" and 1/4" thick.

Place beef into a large mixing bowl.

Next, prepare the marinade - add the salt, sugar, soy sauce, pepper, and wine or sherry to the meat.

Sprinkle with potato flour and add water, 1 TBS at a time, stirring until it's difficult to continue before adding another spoonful.

This process will make the beef the beef velvety and tender.

Refrigerate, covered, for 30 minutes.

After removing, blend in the oils.

Mix 1 tsp of potato flour and 6 tbl water together in a small bowl and set aside.

Heat a wok or frying pan until hot.

Add 1 TBS oil and swirl it around.

Add the green pepper (if used) or onion, and stir-fry for about 2 minutes, lowering the heat if the pieces begin to burn.

Season with salt to taste and remove to a warm plate.

Reheat the wok/frying pan over high heat until smoke rises.

Add the remaining 4 tbl oil and swirl it around.

Add the garlic, and as soon as it starts to color, add the white spring onions and stir.

Add the black bean paste and stir.

Lob in the beef.

Stir and toss vigorously for 1 or 2 minutes, or until the beef is partially done.

Splash in the wine or sherry around the side of the wok, continuing to turn and toss until the sizzling dies down.

Still stirring, pour in the well-stirred dissolved potato flour, add the green pepper/onion and spring onions and mix until the thickening has cooked.

Place on a warm serving plate and serve right away.

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