Ingredients
- 2 pounds lean flank steak
- 4 tablespoons soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 9 tablespoons peanut oil, approximately
- 3 tablespoons fermented black beans
- 2 cups water
- 3 garlic cloves, peeled
- Salt
- 3 large green peppers, cored and seeded, cut into eighths
- 4 medium-size firm red tomatoes, quartered
- Nutritional Information
Nutritional analysis per serving (5 servings)
619 calories; 40 grams fat; 10 grams saturated fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 42 grams protein; 123 milligrams cholesterol; 1203 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
5 servings
Preparation
- Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
- Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
- Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
- Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
- Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
- Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
- Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
- Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
- Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.
Dining and Cooking