Beef and Black Bean Sauce (Soy-Free)

Instructions

1. 1Slice the about 450 g of Beef sirloin into thin strips, approximately 0.64 cm thick.
2. 2In a medium bowl, combine the beef strips with the 2 tbsp of coconut aminos, the 1 tbsp of rice wine vinegar, and the 1 tbsp of tapioca starch. Mix these ingredients thoroughly until all the beef is evenly coated.
3. 3Heat the 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, reaching approximately 175°C.
4. 4Add the coated beef strips to the hot skillet in a single layer. Stir-fry the beef for 2-3 minutes, or until it is browned on all sides. Remove the browned beef from the skillet and set it aside on a plate.
5. 5Add the 3 cloves of minced garlic, the 1 tbsp of minced ginger, the 1 cup of chopped bell pepper, and the 1/2 cup of chopped onion to the same skillet. Stir-fry these vegetables for 3-4 minutes, until they are tender-crisp.
6. 6Add the 2 tbsp of fermented black beans and the 1/2 cup of beef broth to the skillet with the vegetables. Bring this mixture to a gentle simmer.
7. 7Return the browned beef to the skillet. Add the 1 tsp of sesame oil. Stir everything together constantly for 1-2 minutes until the sauce has thickened slightly and evenly coats the beef and vegetables. The internal temperature of the beef should reach 63°C.
8. 8Serve the Beef and Black Bean Sauce hot, ideally with rice.

Substitutions

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