Chinese Take-Out

Well I finally found an opportunity to cook and decided to do beef and vegetables in a spicy black bean sauce. I began by marinating a london broil in teriyaki sauce overnight. I left the london broil whole but next time I would probably slice it thinly before marinating so it takes more of the marinade.

The next day, I drained the marinade and patted the beef dry before thinly slicing it. I also sliced an onion and two green peppers into thin strips and put them in the teriyaki marinade. I then sauteed the beef in batches until cooked through. I set the beef aside, wiped out the pan and cooked the peppers and onions until soft.

At this point it was time to build the sauce. I added about a tablespoon of jarred black bean sauce and cooked for about 1 minute. I then added about half a cup of water to the pan, cooked the mixture for a few seconds and then added the beef back to the pan. I then added about a tablespoon of cider vinegar and a tablespoon of soy sauce. I added a few pinches of sugar and black pepper. To finish the sauce, I added a corn starch slurry (corn starch and water) to the pan until the sauce was the consistency I wanted. I served over rice. I enjoyed it but the sauce was a little too spicy for KC (the jarred black bean sauce had chiles).