Signature Dish of Steve Kramer

Beef with Black Bean Sauce

Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3 other dishes

1/2 kg (1 lb) lean beef

Marinade:
1 Tablespoon oil
1 teaspoon water corn starch
1 tablespoon sherry
1/4 teaspoon sugar

1 tablespoon chile paste
3 cloves garlic
3 teaspoons fermented black beans
3 slices fresh ginger root
3 tomatoes
1 large onion
2 green peppers
1/2 tsp Chinese sesame oil

Binder:
1/2 tablespoon corn starch
2 tablespoons chicken stock

Sauce Mix:
2 tablespoon sherry
2 tablespoon light soy sauce (Chinese soy sauce, NOT Kikoman!! Different flavor!)
1 teaspoon sugar
3/4 cup chicken stock
3 Tbsp black bean sauce (Lee Kum Kee is OK)
1 Tbsp chile paste
1/2 tsp fresh ground black pepper

Preparation:
Slice meat VERY thin and add marinade. Mince the garlic, black beans and ginger. Cut the tomatos, peppers, and onion into small pieces. Dissolve 1/2 tablespoon corn starch in 2 tablespoons chicken stock. Measure into another bowl 3/4 cup stock. Add sherry, soy sauce, sugar, black pepper, and black bean paste.

Cooking Procedure:
Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds. Add meat and cook until brown. Add onions and cook until soft. Add peppers and cook for 1-2 minutes. Add sauce mix, stir, then add tomatos. Bring sauce to a boil and then add binder. stir well until thick, (30 seconds or so.) Turn off flame and sprinkle with sesame oil.

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