Beef with Black Beans and Vegetables

A hearty beef, black bean and vegetable soup.

Recipe Ingredients:

1/2 teaspoon salt
1 teaspoon granulated sugar
1 clove garlic, minced
1 1/2 tablespoons oyster sauce
1 tablespoon Shoa Hsing rice cooking wine or dry sherry
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Pinch ground white pepper
8 ounces beef flank steak, thinly sliced across the grain
3 tablespoons light olive oil
2 tablespoons finely chopped ginger - divided use
2 teaspoons minced garlic
2 tablespoons fermented black beans, rinsed and drained well
1 medium onion, cut into 1-inch dice
2 stalks celery, thinly sliced on the bias
4 ounces snow or sugar snap peas
2 cups Bok Choy or Napa cabbage, cut into 2-inch pieces
1 medium red pepper, cut into 1/2-inch dice

Cooking Directions:

1. In a mixing bowl combine salt, sugar, 1 clove garlic, 1 teaspoon minced ginger, oyster sauce, cooking rice wine, soy sauce, sesame oil, cornstarch and white pepper. Add beef and mix well. Allow to rest for at least 30 minutes
2. Heat a large flat bottom wok or skillet over high heat. Swirl in 1 1/2 tablespoon light olive oil and add ginger; stir fry for 10 seconds Add garlic and black beans; stir fry for 1 minutes Add the beef and marinade, spread to a thin layer on the wok, cook for 30 seconds and stir fry for about 1 minutes until set but not cooked thoroughly. Remove from wok and set aside on a warm plate.
3. Add remaining oil to wok and add vegetables. Stir fry for 2 minutes or until slightly softened and return beef and juices to the wok. Stir fry until the beef is cooked to desired doneness. Transfer to a warm serving platter.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 160; Total Fat: 10g; Saturated Fat:2g; Cholesterol: 10mg; Total Carbs: 8g; Fiber: 2g; Protein: 10g; Sodium: 320mg.