Spicy Black Bean Beef with Thai Basil and Jasmine Rice


Spicy Black Bean Beef with Thai Basil and Jasmine Rice


Ingredients

2Tbs. fermented black beans
4garlic cloves, minced
1piece fresh ginger, 1½ inches long, peeled and minced
2Tbs. dry sherry or dry white wine
1tsp. soy sauce
2tsp. soy sauce
1tsp. dry sherry or dry white wine
2tsp. cornstarch
½tsp. sugar
tsp. salt
1lb. beef top sirloin, about 1 inch thick, sliced paper-thin across the grain
3Tbs. peanut oil
2cups water
1cup jasmine rice
¼cup chopped or snipped fresh Thai basil

Directions

To make the black bean sauce, in a small bowl, stir together the black beans, garlic, ginger, sherry and soy sauce. Set aside.

In a bowl large enough to hold the beef, combine the 2 tsp. soy sauce, 1 tsp. sherry, cornstarch, sugar and 1/4 tsp. of the salt. Stir until well mixed, then add the beef and stir to coat evenly. Pour 1 Tbs. of the peanut oil over the beef and marinate at room temperature for 30 minutes.

While the beef is marinating, cook the rice. In a heavy saucepan over medium-high heat, bring the water to a boil. Add the remaining 1 tsp. salt and the rice. When the water returns to a boil, reduce the heat to low, cover and cook until the rice is tender and the water has been fully absorbed, about 20 minutes.
About 5 minutes before the rice is ready, in a wok or large, deep fry pan over high heat, warm the remaining 2 Tbs. oil. 
When the oil is very hot, add the beef and its marinade, and toss and stir until the meat has changed color but is still pink, 2 to 3 minutes. Pour in the black bean mixture and continue to toss and stir just until the meat is barely cooked through, 1 to 2 minutes more. Stir in half of the basil.

To serve, mound the rice in a serving bowl or divide evenly among individual bowls or plates and top with the beef. Garnish with the remaining basil.