Tuesday, December 22, 2009

Pepper and Black Bean Flank steak

1 1/4 lb of flank steak, cut into thin strips of about 1in in length against the grain
1/2 cup of blackbean chili paste (available in most asian grocery stores. Alternatively can use fermented black bean paste and szchewuan peppers.
1/2 cup of dry sherry
2 TB of finely chopped ginger and green onions
2 large green peppers
1 large yellow pepper

Marinate the steak, with the chili paste, sherry for 2-3 hours in a refrigerator. If the chili paste is not salty enough, you can use some soy sauce as well.
Here is a picture of the marinated flank steak:

De-seed the peppers. Tear peppers with hands into roughly 1 square inch pieces. Do not use a knife and instead just use hands.
They should look like this:

Coat a large skillet with vegetable oil and heat on medium high until just below smoking. Add the chopped ginger and green onions, and after it starts sizzling, add the marinated steak with the marinade.

After allowing the meat to brown a little bit, add the peppers cook for an additional couple minutes but remove from heat before peppers become soft.

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