beef & black beans

Categories
Meat
Yield
4 Servings
MeasureIngredient
½ pounds Lean beef
  Beef marinade
1 tablespoon Cooking oil
¾ cup Coarsely diced onion
½ teaspoon Minced garlic
½ teaspoon Minced ginger root
2 tablespoons Mashed Chinese black beans
¾ cup Bean sprouts
¾ cup Diced Chinese cabbage
½ cup Chopped broccoli
½ cup Miniature corn
½ cup Bamboo shoots
Splash each soy sauce & sherry
1 tablespoon Sesame oil
1 cup Chicken broth
2 tablespoons Cornstarch
½ cup Water
½ cup Vegetable oil
Clove garlic; minced
¼ teaspoon Diced ginger root
1 pinch Salt
1 pinch Pepper

BEEF MARINADE

Slice beef into thin 1 in. long strips. Marinate in Beef Marinade 1 hr.; drain well. Preheat wok over high heat w/ cooking oil. Add onion & marinated beef & stir-fry about 1 min. Add garlic, ginger, & black beans.

Stir-fry 30 sec. Add remaining vegetables; stir-fry 2 min., or until vegetables are crisp-tender. Add sherry, soy sauce, sesame oil, & Chicken Broth. Bring to fast boil. Combine cornstarch w/ water to make smooth paste. Drizzle into wok, stirring constantly til sauce thickens & becomes clear. Serve immediately. Note: To use Chinese black beans, soak overnight in water,drain well,place in bowl, & mash w/ fork. BEEF MARINADE: Combine all ingredients.

ORIENT EXPRESS

KETCHUM; SUN VALLEY

BEVERAGE: TSINGTAO BEER

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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