Similar to the Chayote stir fry post, this recipe offers the basic flavours and steps to create a quick stir fry. The vegetables can easily be substituted (ie. with broccoli, snap peas, celery or shredded cabbage) with ingredients you have on hand. The key ingredients are really the black beans and garlic. I buy dried black beans that need to be soaked in water before use. At most Asian grocery stores, you can also find black bean paste or a premixed black bean and garlic cooking sauce. If using the sauce, be cautious with adding salt and soy sauce as the sauce is salted more heavily than dried black beans.
- 2 green onions, jullienned
- 1 cup beef flank steak, sliced
- 1 medium onion, cut into slices
- 1 vegetable pepper (I used 1/2 yellow and 1/2 orange pepper for colour)
- 4 cloves of garlic, minced
- 1/4 cup of fermented black beans
- 1 tbsp of corn starch
- 1 tbsp of Chinese cooking wine
- 1 1/2 tbsp of soy sauce
- 1 tsp of ground white pepper
- Cut up the peppers, onions and green onions into thin stripes. Mince the garlic and black beans together.
- Add the soy sauce, corn starch, white pepper and cooking wine to the beef flank. Stir together all the ingredients and set aside.
- Oil the wok and once it begins to lightly smoke, add in the flank steak and saute until done, ensuring that all sides of the steak is cooked. Set aside.
- Re-oil the pan, once the oil is hot add in the peppers and onions. Stir fry until onions start to become translucent. Clear a spot in the middle of the wok and add in minced garlic and black beans. Stir fry the vegetables until the garlic is cooked.
- Add in the sliced green onions and the cooked beef back into the wok. Toss together and serve.
Step by Step Photos