Spicy Black Bean Beef with Thai Basil and Jasmine Rice
For the black bean sauce:
- 2 Tbs. fermented black beans
- 4 garlic cloves, minced
- 1 piece fresh ginger, 1 1/2 inches long,
peeled and minced
- 2 Tbs. dry sherry or dry white wine
- 1 tsp. soy sauce
- 2 tsp. soy sauce
- 1 tsp. dry sherry or dry white wine
- 2 tsp. cornstarch
- 1/2 tsp. sugar
- 1 1/4 tsp. salt
- 1 lb. beef top sirloin, about 1 inch thick, sliced
paper-thin across the grain
- 3 Tbs. peanut oil
- 2 cups water
- 1 cup jasmine rice
- 1/4 cup chopped or snipped fresh Thai basil
In a bowl large enough to hold the beef, combine the 2 tsp. soy sauce, 1 tsp. sherry, cornstarch, sugar and 1/4 tsp. of the salt. Stir until well mixed, then add the beef and stir to coat evenly. Pour 1 Tbs. of the peanut oil over the beef and marinate at room temperature for 30 minutes.
While the beef is marinating, cook the rice. In a heavy saucepan over medium-high heat, bring the water to a boil. Add the remaining 1 tsp. salt and the rice. When the water returns to a boil, reduce the heat to low, cover and cook until the rice is tender and the water has been fully absorbed, about 20 minutes.
About 5 minutes before the rice is ready, in a wok or large, deep fry pan over high heat, warm the remaining 2 Tbs. oil. When the oil is very hot, add the beef and its marinade, and toss and stir until the meat has changed color but is still pink, 2 to 3 minutes. Pour in the black bean mixture and continue to toss and stir just until the meat is barely cooked through, 1 to 2 minutes more. Stir in half of the basil.
To serve, mound the rice in a serving bowl or divide evenly among individual bowls or plates and top with the beef. Garnish with the remaining basil.