Name: Stir-Fried Pepper Beef
Ingredients: 1 lb Flank steak; 2 1/2 tb Soy sauce; 1 1/2 tb Chinese rice wine or sake or Scotch; 1 ts Dark sesame oil; 1 1/2 ts Cornstarch; 1 ts Cornstarch; 1/2 c Chicken broth or water; 2 tb Soy sauce; 1 tb Chinese rice wine or sake or Scotch; 1 ts Sugar; 2 tb Fermented black beans; 1 1/2 tb Minced garlic; 1 1/2 tb Minced peeled ginger; 1/2 ts Dried red hot pepper flakes; 4 1/2 tb Vegetable oil; 1 md Red onion; sliced thin; 1 Yellow bell pepper; cut into thin; ; strips; 1 Red bell pepper; cut into thin; ; strips; 1 Orange bell pepper; cut into thin; ; strips; 1 Green bell pepper; cut into thin; ; strips; 3 tb Chopped fresh basil

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Chinese	Cklive15	1	servings

INGREDIENTS

1	lb	Flank steak
2 1/2	tb	Soy sauce
1 1/2	tb	Chinese rice wine or sake or Scotch
1	ts	Dark sesame oil
1 1/2	ts	Cornstarch
1	ts	Cornstarch
1/2	c	Chicken broth or water
2	tb	Soy sauce
1	tb	Chinese rice wine or sake or Scotch
1	ts	Sugar
2	tb	Fermented black beans
1 1/2	tb	Minced garlic
1 1/2	tb	Minced peeled ginger
1/2	ts	Dried red hot pepper flakes
4 1/2	tb	Vegetable oil
1	md	Red onion; sliced thin
1		Yellow bell pepper; cut into thin
		; strips
1		Red bell pepper; cut into thin
		; strips
1		Orange bell pepper; cut into thin
		; strips
1		Green bell pepper; cut into thin
		; strips
3	tb	Chopped fresh basil

INSTRUCTIONS

FOR BEEF
FOR SAUCE
Make beef: Trim any fat or gristle from beef and cut along grain into
strips about 2 to 3 inches wide. Cut strips across grain into very thin
slices. In a bowl, combine beef with remaining ingredients, stirring with
your hands until coated well, and marinate at room temperature 30 minutes.
Make sauce: In a small bowl stir cornstarch into broth or water to dissolve
and stir in remaining sauce ingredients. Rinse and drain black beans. Chop
beans and in a small bowl combine with garlic, ginger and red pepper
flakes.
Heat a wok or deep 12-inch skillet over high heat until hot and add 3
tablespoons oil. Heat oil until it begins to smoke and stir-fry beef until
no longer pink and slices separate. Transfer beef with a slotted spoon to a
large colander and drain.
Wipe out wok or skillet and heat over high heat until hot. Add remaining 1
1/2 tablespoons oil. Heat oil until it begins to smoke and stir-fry black
bean mixture until fragrant, about 15 seconds. Add onion and bell peppers
and stir-fry until softened, 2 to 3 minutes.
Stir sauce and add to vegetable mixture. Stir-fry mixture until sauce is
thickened. Add beef and stir-fry until heated through. Stir in basil and
transfer to a platter. Serve beef with mock mandarin pancakes or rice.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9280
Converted by MM_Buster v2.0l.

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