Beef With Black Bean Sauce (si Jap Ngau Yuk)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Beef, Chinese | 1 | Servings |
INGREDIENTS
| 1 | lb | Lean beef, thinly sliced |
| 1 | T | Soy sauce |
| 1 | T | Chinese cooking wine |
| 1 | T | Corn starch |
| Peanut oil for stir frying | ||
| 1 | T | Garlic, minced |
| Peanut oil for stir frying | ||
| 1 | c | Green pepper, bite size |
| pieces | ||
| 1 | c | Red pepper, bite size pieces |
| 1 | c | Onion, cut it pieces |
| 2 | T | Black bean sauce |
| 1 | T | Soy sauce |
| 1 | t | Sesame oil |
| 2 | T | Water, cold |
| 1 | t | Cornstarch |
INSTRUCTIONS
Mix soy sauce, chinese cooking wine and corn starch, add beef and mix to coat. Marinate 15 minutes. Heat wok. Add peanut oil and garlic, stir fry 1 minute until oil is aromatic. Add beef, stir fry 2 minutes until lightly browned. Remove beef. Reheat wok, add peanut oil, peppers and onions, stir fry 2 minutes. Add beef, stir fry 1 minute. Add black bean sauce, soy sauce and sesame oil. Mix cornstarch with water, add and stir fry to thicken sauce. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1741
Calories From Fat: 911
Total Fat: 98.7g
Cholesterol: 340.2mg
Sodium: 1922.2mg
Potassium: 1636.8mg
Carbohydrates: 121.5g
Fiber: 3.6g
Sugar: 61.5g
Protein: 85.4g