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Categories:
steak black bean garlic sauce sesame oil soy sauce canola oil onion sugar choy carrots zucchini yellow squash water chestnuts bamboo shoots baby corn peanuts
Viewed: 69 - Published at: 5 years agoIngredients
- 1 large steak, sliced
- 4 tablespoons black bean garlic sauce
- 3 teaspoons sesame oil
- 12 cup soy sauce
- canola oil
- 12 onion, julienned
- 8 ounces sugar snap peas
- 12 bok choy, cut into bite-sized pieces
- 15 baby carrots
- 1 small zucchini
- 1 small yellow squash
- 1 (8 ounce) can water chestnuts
- 1 (8 ounce) can bamboo shoots
- 1 (16 ounce) can baby corn
- 1 (5 ounce) bag peanuts
Method
- Slice the steak and douse with soy sauce, let sit overnight or at least 4 hours.
- Just use enough to make sure all the meat has some on it, don't use too much.
- Fry up the steak in a few tablespoons of canola oil, one big spoonful of bean paste, and a few shakes of sesame oil.
- Set aside.
- Using the same pan, begin cooking the vegetables.
- I start with the onion and carrots, then add the bok choy, and finish with the zucchini, squash, and peas.
- Add more bean paste and sesame oil to taste (I usually put in another large spoonful of bean paste at this step).
- Add soy sauce as well, if you'd like.
- At the same time as the zucchini, add the rest of the meat, the water chestnuts, bamboo shoots, baby corn and peanuts.
- Season with more of the sauces to taste, serve over rice.
