Text 324, 86 rader
Skriven 2010-08-18 06:18:00 av Dave Drum (44015.cooking)
Ärende: SF Gate 230
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef, Onion & Bell Pepper In Black Bean-Tomato Sauce
 Categories: Oriental, Beef, Sauces
      Yield: 6 servings
 
      1 lb Top sirloin steak
      2 ts Tamari
           +=OR=+
  1 1/2 ts Soy sauce
      2 ts Fish sauce
      2 ts Toasted sesame oil
      1 lg Yellow onion
      2    Red bell peppers or
           - combination of red and
           - green
      2 lg Roma tomatoes; about 12 oz
      1 tb Oil; as needed
      3 tb Prepared black bean garlic
           - sauce *
      2 cl Garlic; minced
    1/4 c  Dry red wine
    1/2 c  Chicken broth
        pn Sugar as needed (opt)
           Chinese oyster sauce (opt)
           Cilantro sprigs
           - (opt-garnish)
 
  Serve with steamed white or brown rice.
  
  Trim excess fat and silver skin from the meat before cutting
  across the grain into 1- by 1/2- by 1/4-inch slices. In a sm
  bowl, combine meat with tamari, 1 teaspoon of the fish sauce
  and toasted sesame oil. Set aside to marinate least 30 mins.
  
  Meanwhile, cut onions, bell peppers and tomatoes into bite-
  size pieces, keeping vegetables separated.
  
  Place a large nonstick wok or skillet over high or med-high
  heat. Add oil, just enough to coat the pan. Add the black
  bean garlic sauce, stirring constantly until aromatic, then
  add garlic; cook another 10 seconds before adding the onions.
  Stir-fry the onions for about a minute before adding the bell
  peppers and red wine. Stir or toss frequently until wine has
  almost completely cooked away before adding tomatoes, chicken
  broth and remaining teaspoon fish sauce. Continue to cook,
  stirring occasionally until tomatoes start to break down but
  before peppers are soft; add beef and marinade and cook until
  meat is just done.
  
  If desired, remove vegetables and meat to a warm serving
  bowl, turn up heat and reduce sauce to desired thickness.
  Taste and adjust seasoning; add a pinch of sugar and/or
  oyster sauce to balance flavors if needed. Pour sauce over
  the meat and vegetables; serve immediately, garnished with
  cilantro, if desired. Alternatively, add meat and vegetables
  back into the reduced sauce to rewarm; taste again and
  adjust seasoning.
  
  * Lee Kum Kee is a brand of black bean garlic sauce fairly
  available in most stores. I prefer to use the dried,
  fermented black beans which have more concentrated flavor
  than the jarred sauce. I use less of the dried beans and
  more garlic in the recipe.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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