Black-bean Beef with Green Beans

This is still experimental. I know what I want, but I am still looking for the spicing scheme. Fermented black beans are small black soy beans preserved in salt. You get them in an Asian market.

Serves 6.


1 (12-oz) flank steak, trimmed
1 tbsp cornstarch
3 tbsp low-sodium soy sauce
2 tbsp minced garlic
2 tbsp sake (rice wine)
Bean Mixture:
¼ cup fermented black beans, rinsed and drained
3 tbsp minced garlic
3 tbsp minced fresh ginger
1 tsp crushed red pepper
3 tbsp soy sauce
¼ cup sake (rice wine)
¾ cup less-sodium chicken broth
1½ tbsp sugar
1½ tsp cornstarch
4 cups (2-inch) cut green beans (about 12 ounces)
5 tbsp vegetable oil, divided
2½ cups vertically sliced red onion
2 cups red bell pepper strips


1. Cut steak with the grain into 2" thick slices. Cut slices diagonally into thin strips. Combine steak and cornstarch with sake in a large bowl; stir to coat. Cover and marinate in refrigerator 20 minutes.

2. To prepare bean mixture, combine beans with red pepper in a bowl. Set aside.

3. To prepare sauce, combine soy sauce with cornstarch in a medium bowl, stirring with a whisk. Set aside.

4. Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.

5. To prepare stir-fry, heat 3 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Drain beef; discard marinade. Add beef to pan; stir-fry 2 minutes. Remove beef from pan. Wipe pan with paper towels. Heat 2 tablespoons vegetable oil in pan. Stir-fry bean mixture and onion 1 minute. Add bell pepper; stir-fry 1 1/2 minutes. Add green beans and sauce mixture. Bring to a boil; cook 4 minutes or until thick. Stir in beef.

6. Serve immediately!