Beef With Black Bean Sauce
Beef with Black Bean Sauce (China)
1 (1 1/2 pound) beef rump steak
2 1/2 Tbspsoy sauce
1 1/2 Tbspdry sherry
3 tpss cornstarch
1 egg white
2/3 cup water
1 1/2 Tbspfermented, salted black beans
1/4 tps granulated sugar
4 Tbspvegetable oil
4 scallions, cut into 1-inch pieces
1 red bell pepper, seeded & cut into thin slices
1/2 cup drained sliced bamboo shoots (1/2 of 8 ounce can)
1 tps curry powder
Cut meat across the grain into thin slices 2 inches long
Combine soy sauce, sherry, 1 tps of the cornstarch & the egg white in medium glass or plastic bowl; beat lightly with fork
Mix in meat
Let st& 30 min, stirring occasionally
Combine 1/3 cup of the water & the beans in small bowl
Let st& 15 min
Drain beans, reserving 1 tps of the water
Combine beans, the reserved water & the sugar on small plate
Mash well with fork
Heat 2 Tbspof the oil in wok over high heat
Add onions, pepper, bamboo shoots & curry powder
Stir fry until vegetables are crisp-tender, 2 min
Remove mixture from wok
Add remaining 2 Tbspoil to wok
Add meat & marinade
Stir fry until meat is brown, about 5 min
Add vegetables & bean mixture to meat; mix well
Combine remaining 1/3 cup water & 2 tpss cornstarch
Pour over meat-vegetable mixture
Cook & stir until liquid boils & thickens
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