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Beef Stir-Fry with Black Bean Sauce

Beef Stir-Fry with Black Bean Sauce
This recipe can easily be made into a soup. Add 2 cups chicken broth along with the black bean sauce and water. Simmer for 10 minutes to blend the flavors. Be sure to taste and season both the stir-fry and the soup just before serving.

Ingredients:

  • 3 Tbs. peanut oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 cup snow peas
  • 1 yellow onion, thinly sliced
  • 1/4 lb. shiitake mushrooms, sliced
  • 1/4 tsp. red pepper flakes
  • 1/4 cup black bean sauce
  • 2 cups thinly sliced grilled tri-tip, cut into strips
      (see related recipe at left)
  • Salt and freshly ground pepper, to taste
  • Steamed rice for serving (optional)

Directions:

Stir-fry the vegetables
In a wok or large, deep fry pan over high heat, warm the oil. Add the bell pepper, snow peas, onion, mushrooms and red pepper flakes and stir-fry until the vegetables are crisp-tender and lightly browned, 2 to 3 minutes.

Finish the dish
Stir in the black bean sauce and 2 Tbs. water, reduce the heat to medium-low and simmer for 2 minutes. Stir in the beef and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve over steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).