The South African Cook Book by Diane Kersey - HTML preview

Beef and Black Beans

½ lb. lean beef

Method: Slice beef into thin, 1 in. long strips. Marinate in Beef Marinade 1 hour; drain well. Preheat wok over high heat with cooking oil. Add onion and marinated beef, and stir-fry about 1 minute. Add garlic, ginger, and black beans. Stir-fry 30 seconds. Add remaining vegetables; stir-fry 2 minutes, or until vegetables are crisp-tender. Add sherry, Soy sauce, Sesame oil, and chicken broth. Bring to a fast boil.

Combine cornstarch with water to make a smooth paste. Drizzle into a wok, stirring constantly until sauce thickens and becomes clear. Serve immediately. Serves 6

Beef Marinade:

1 tablespoon cooking oil

¾ cup coarsely diced onion

½ teaspoon minced garlic

½ teaspoon minced ginger root

2 tablespoons mashed black beans

¾ cup bean sprouts

¾ cup diced Chinese cabbage

½ cup chopped broccoli

½ cup miniature corn

½ cup bamboo shoots

1 splash each Soy sauce and sherry

1 tablespoon Sesame oil

1 cup chicken broth

2 tablespoons cornstarch

½ cup water

Beef Marinade Method: Combine all ingredients together and mix well.

Note: If using black beans, soak beans overnight in water; drain well, place in a bowl, and mash with fork.