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Beef, Tomato, and Pepper Stir-Fry

Updated February 23, 2016
This image courtesy of Laura Ferroni

Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with fresh ginger (or any other combo that strikes your fancy). Served with a bowl of freshly steamed rice, it makes a no-fuss complete meal.

Chinese Salted Black Beans (Fermented Black Beans, Dow See):

Chinese salted black beans are actually soybeans preserved in salt. Ubiquitous in Chinese stir-fries, marinades, and sauces, they develop their dark color, salty flavor, and slightly bitter aftertaste through oxidation. Look for shiny, firm beans available in clear cellophane packages in the dried beans section (Mee Chun brand). They need no refrigeration and keep well for about a year in a tightly sealed container away from light. Before cooking, soak in hot water for about 10 minutes, or at least rinse in several changes of cold water to remove excess salt.

Makes4 to 6 servings as part of a multicourse family-style meal

Cooking Time45 min

Cooking Time - Text45

Cooking Methodstir-frying

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, low calorie, peanut free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturemeaty, salty, umami

Ingredients

  • 1 pound round steak
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 tablespoon plus 1 teaspoon soy sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1 clove garlic, smashed with the flat part of a cleaver or a large knife
  • 2 teaspoons Chinese salted black beans (see Notes), rinsed and drained
  • 1 medium yellow onion, cut into 8 to 10 wedges and separated
  • 1 medium green bell pepper, cut into 10 to 12 strips
  • 2 stalks celery, trimmed and sliced on the diagonal
  • 2 teaspoons cornstarch dissolved in 3 tablespoons water to form a slurry
  • 2 ripe medium tomatoes, each cut into 8 wedges

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