Spicy Black Bean Beef with Thai Basil and Jasmine Rice

Spicy Black Bean Beef with Thai Basil and Jasmine Rice


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


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.