Firecracker Beef
My husband just made this and it was phenomenal!!
3 Tbs. black bean garlic sauce
1/2 tsp. crushed red pepper
2 Tbs. soy sauce
1 Tbs. cooking rice wine
1 Tbs. grated fresh ginger
2 Tbs. cornstarch
1 Tbs. sugar
2 tsp. sesame oil
1 Tbs. vegetable oil
1 lb thinly sliced sirloin tip or tri-tip, cut into 2in pieces (we used flatiron steak)
1 of each green, red, and yellow bell peppers, cut into 1in pieces
1 medium onion, cut into 1/2in wedges
1/2 cup chicken broth
1. Mix black bean garlic sauce, crushed red pepper, soy sauce, rice wine, ginger, corn starch, sugar, and sesame oil together in small bowl; set aside.
2. Heat vegetable oil in large wok (or non stick skillet) until very hot. Add meat slices and quickly cook over high heat, turning once, until meat is cooked on both sides; about 2 minutes.
3. Add bell peppers and onion to skillet and cook, stirring, 2 minutes longer. Pour sauce mixture into wok and cook, stirring constantly, 2 more minutes or until sauce has thickened and is bubbling.
Serve hot with steamed rice.
3 Tbs. black bean garlic sauce
1/2 tsp. crushed red pepper
2 Tbs. soy sauce
1 Tbs. cooking rice wine
1 Tbs. grated fresh ginger
2 Tbs. cornstarch
1 Tbs. sugar
2 tsp. sesame oil
1 Tbs. vegetable oil
1 lb thinly sliced sirloin tip or tri-tip, cut into 2in pieces (we used flatiron steak)
1 of each green, red, and yellow bell peppers, cut into 1in pieces
1 medium onion, cut into 1/2in wedges
1/2 cup chicken broth
1. Mix black bean garlic sauce, crushed red pepper, soy sauce, rice wine, ginger, corn starch, sugar, and sesame oil together in small bowl; set aside.
2. Heat vegetable oil in large wok (or non stick skillet) until very hot. Add meat slices and quickly cook over high heat, turning once, until meat is cooked on both sides; about 2 minutes.
3. Add bell peppers and onion to skillet and cook, stirring, 2 minutes longer. Pour sauce mixture into wok and cook, stirring constantly, 2 more minutes or until sauce has thickened and is bubbling.
Serve hot with steamed rice.