Beef Stir-Fry With Black Bean Sauce
This delicious stir-fry dish combines colorful bell peppers, crunchy snow peas, savory shiitake mushrooms, and tender strips of grilled tri-tip steak, all tossed in a flavorful black bean sauce. The dish comes together quickly in a hot wok, creating a harmonious blend of textures and flavors that is sure to satisfy your cravings for an Asian-inspired meal. Serve over steamed rice for a complete and hearty meal that will leave you wanting more.
— Constant Cookbook
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)
Instructions
- <b>Stir-fry the vegetables</b>
- 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.
- <b>Finish the dish</b>
- 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, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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