Beef and Black Bean Sauce (Peanut-Free)

Ingredients

• 1.5 lbs Beef sirloin, thinly sliced
• 2 tablespoons Fermented black beans
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 teaspoon Sugar
• 2 teaspoons Cornstarch
• 2 tablespoons Vegetable oil
• 1 medium Green bell pepper, sliced
• 1 medium Red bell pepper, sliced
• 1 medium Onion, sliced
• 4 cups Steamed rice

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of fermented black beans, 3 cloves of minced garlic, 1 tablespoon of minced ginger, 3 tablespoons of soy sauce (tamari if gluten-free), 2 tablespoons of Shaoxing wine (or dry sherry), 1 teaspoon of sugar, and 2 teaspoons of cornstarch. Stir until all ingredients are thoroughly mixed to form the black bean sauce.
2. 2Place the 1.5 lbs of thinly sliced beef sirloin into a separate large bowl. Pour half of the prepared black bean sauce mixture over the beef and toss gently to coat each slice evenly. Allow the beef to marinate at room temperature for at least 15 minutes. Set the remaining half of the black bean sauce aside.
3. 3While the beef marinates, slice the 1 medium green bell pepper, 1 medium red bell pepper, and 1 medium onion into uniform strips, approximately 1/4-inch thick. Keep them separate from the beef.
4. 4Heat a large wok or a 12-inch skillet over high heat (approximately 400-450°F / 200-230°C) for 2 minutes, until a drop of water sizzles instantly. Add 2 tablespoons of vegetable oil to the hot wok or skillet, swirling to coat the bottom. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Stir-fry for 2 to 3 minutes, or until the beef is browned on all sides and cooked through (internal temperature reaches 145°F / 63°C). Remove the cooked beef from the wok or skillet with a slotted spoon and set it aside in a clean bowl.
5. 5Add the sliced 1 medium green bell pepper, 1 medium red bell pepper, and 1 medium onion to the same wok or skillet (no need to add more oil). Stir-fry over high heat for 3 to 4 minutes, until the vegetables are slightly softened but still retain some crispness. Pour the remaining half of the black bean sauce mixture into the wok or skillet with the vegetables. Stir continuously for 1 minute, allowing the sauce to thicken slightly and coat the vegetables.
6. 6Return the cooked 1.5 lbs of beef sirloin to the wok or skillet with the vegetables and sauce. Stir-fry for 1 to 2 minutes, until the beef is thoroughly heated through and coated with the sauce. Immediately serve the Beef and Black Bean Sauce over the 4 cups of steamed rice.

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