My mom inspired me to cook from a young age. Thanks Mom! This is one of her famous recipes. It’s made with fermented black beans, which are dried beans with a salty bite. They can be found in Chinese food stores or online. They are crucial to this recipe and well worth the hunt. I’ve made a few tweaks to my mom’s original recipe (sorry Mom). Enjoy.
Beef Stir Fry
This recipe can be revised to include broccoli or sugar snap peas in place of the green peppers. Fermented black beans can be found in Chinese food stores or online.
Ingredients
SAUCE
- 1 TBSP. Cornstarch
- 1/4 cup Soy Sauce Low Sodium
- 1/4 cup Sherry or dry white wine
- 1 tsp. Sesame Oil
- 1/2 tsp. Black pepper
STIR FRY INGREDIENTS
- 1-2 TBSP. Olive oil
- 3/4 lb. Beef (tenderloin or top sirloin) sliced very thin, fat removed
- 1/2 tsp. Salt
- 1 tsp. Sugar
- 1 large (or 2 small) Green peppers sliced in strips, then cut in half horizontally
- 8 ounces Mushrooms, sliced Baby bellas work well, or white button
- 1 tsp. Garlic, minced
- 3 TBSP. Fermented black beans
Instructions
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For the sauce, mix the first five ingredients together and set aside.
Heat 1 tablespoon of olive oil in a wok on medium high heat. (A large frying pan will do, preferably non-stick.) Add the sugar and salt and stir fry until no longer pink, about 3 minutes. Remove beef from wok and set aside.
Add the other tablespoon of olive oil to the wok. When hot, add the green peppers, mushrooms, garlic and fermented black beans and stir until peppers and mushrooms are crisp tender, about 3-4 minutes.
Return the beef to the wok. Give the sauce mixture a good stir to ensure the cornstarch is fully mixed, then add to wok and stir constantly until mixture thickens, about 2-3 minutes.
Serve over rice.
Recipe Notes
This recipe pairs nicely with Ginger-Garlic Jasmine Rice, which can be found in My Recipes.
