Authentic Chinese Tomato Pepper Beef

Tomato Pepper Beef

Adapted from:

Makes: 4-6 Servings

1 pound grass-fed top and/or bottom round steak

1 ½  tablespoons sherry or Shaoxing wine

1 tablespoon oyster sauce (Organic or natural if you can find it)

1 tablespoon organic tamari sauce

1  teaspoon coconut nectar (feel free to use a different natural sweetener if you prefer)

4-5 drops fish sauce

¼ t Huy Fong Vietnemese chili garlic sauce

2 tablespoons extra virgin olive oil, divided

2 clove garlic, peeled and smashed

2 teaspoons fermented black beans or “dow see,” rinsed and drained (optional but highly recommended) *this ingredient is hard to find.  You can use a bit of the easier to find store bought black bean  sauce like Natural Ka Mee or Lee Kum Kee, keeping in mind that they have a small amount of  soy and wheat ingredients)

1 medium white or yellow onion, very large chop

1 green pepper, very large chop

2 stalks celery, trimmed and sliced on the diagonal

2 teaspoons organic cornstarch or arrowroot, mixed with 3 tablespoons water to form a slurry (this adds a negligible amount of carb)

2 ripe medium organic tomatoes, each cut into 8 wedges

1 teaspoon organic tamari sauce, or to taste

So that beef is easier to cut, handle it partly frozen (if it’s fresh, freeze for about 30 minutes). Cut meat along the grain into 1-1/2-inch-wide strips.  If your cut of meat is already 1 ½ -2 inches wide, omit this step and proceed to slice, against the grain, on a steep bias (your knife almost parallel to the cutting surface) ⅛ inch thick strips.

In a medium bowl, toss beef with sherry, oyster sauce, tamari sauce, coconut nectar, fish sauce, and chili garlic sauce.  Cover the bowl and let the meat marinate at room temperature for 30 minutes or overnight in the fridge.

Heat a large wok or skillet over high heat. [Wait about 30 seconds and sprinkle a few drops of water. If the water sizzles and evaporates immediately, the wok is hot enough.] Add 1 tablespoon of oil. Add garlic and fry briefly until lightly browned, about 15 seconds. Discard. Add black beans and onion, and stir-fry 1 minute. Add green pepper and celery. Stir-fry 2 minutes until crisp-tender. Set aside.

Return the same wok to high heat, add 1 tablespoon oil. Divide marinated meat into 4 small batches and stir-fry each batch until pieces are still a little pink, about 2 minutes, stirring constantly. Transfer each batch to a single plate when done.

Return cooked vegetables to wok at high heat. Add cooked meat and toss continuously until heated through, about 1 minute. Add cornstarch mixture, and toss to coat meat and vegetables evenly. Cook until mixture thickens and the meat and vegetables look glossy, about 1 minute. Add tomatoes and soy sauce. Toss quickly until heated through, about another minute.

This entry was posted in Dinner.

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