{"id":15,"date":"2012-01-15T19:37:09","date_gmt":"2012-01-16T03:37:09","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=15"},"modified":"2012-01-15T19:37:09","modified_gmt":"2012-01-16T03:37:09","slug":"black-bean-beef","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/01\/15\/black-bean-beef\/","title":{"rendered":"black bean beef"},"content":{"rendered":"<p><a href=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-35\" title=\"blackbeanbeef1\" src=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef1.jpg\" alt=\"ingredients for black bean beef\" width=\"224\" height=\"300\" \/><\/a>Black bean beef is one of our regular dinners. \u00a0Most of the ingredients are ones that we get at the farmers&#8217; market. \u00a0It&#8217;s flexible, a great way to use whatever vegetables are on hand. \u00a0It freezes well, so I make enough to have a couple of lunches later.<\/p>\n<p>I know that the ingredients list looks long. \u00a0I&#8217;ve broken it into sections for ease of putting it together. \u00a0It&#8217;s really pretty quick.<\/p>\n<h1>Ingredients<\/h1>\n<h2>Beef and marinade<\/h2>\n<ul>\n<li>1 pound beef roast, sliced into thin strips<\/li>\n<li>2 tbsp beef broth<\/li>\n<li>2 tbsp low-sodium soy sauce<\/li>\n<li>1 tsp cornstarch<\/li>\n<\/ul>\n<h2>Sauce<\/h2>\n<ul>\n<li>1\/2 cup beef broth<\/li>\n<li>2 tbsp soy sauce<\/li>\n<li>2 tbsp black bean paste<\/li>\n<li>1 tbsp garlic-chili paste (optional)<\/li>\n<li>1 tsp cornstarch<\/li>\n<\/ul>\n<h2>Vegetables<\/h2>\n<ul>\n<li>1 large onion, cut into 1&#8243; chunks<\/li>\n<li>2 carrots, thinly sliced<\/li>\n<li>2 bell peppers, cut into 1&#8243; chunks<\/li>\n<\/ul>\n<h2>Aromatics for stir-frying<\/h2>\n<ul>\n<li>3 tbsp peanut oil, divided<\/li>\n<li>4 cloves garlic, chopped<\/li>\n<li>1 bunch green onions, white parts only, sliced thinly (save the green parts and chop them for garnish, if desired)<\/li>\n<li>8 oz white mushrooms, sliced<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<p>First, make the marinade. \u00a0In a small bowl, combine the beef and marinade ingredients, adding the cornstarch last. \u00a0Let marinate for 20 minutes.<\/p>\n<p>Then, make the sauce. \u00a0In a small bowl, combine the broth, soy sauce, black bean paste, and optional garlic-chili paste. \u00a0Set it aside.<\/p>\n<p>Next, stir-fry the vegetables. \u00a0Pour 2 tbsp of peanut oil into the wok. \u00a0Add the onion, bell peppers, and carrots. \u00a0Stir-fry 2-3 minutes, until crisp-tender. \u00a0Remove the vegetables from the wok and set aside.<\/p>\n<p><a href=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-37\" title=\"blackbeanbeef2\" src=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef2.jpg\" alt=\"black bean beef, in the wok\" width=\"224\" height=\"300\" \/><\/a>Stir-fry the beef. \u00a0Pour 1 tbsp of peanut oil into the wok. \u00a0When hot, add the garlic and green onions, and stir-fry 30 seconds until fragrant. \u00a0Add the beef and stir-fry until mostly cooked, about 4-5 minutes. \u00a0Add the mushrooms and cook for another 1-2 minutes, until the beef is fully cooked. \u00a0Create a space in the middle of the wok and add the sauce, then stir together. \u00a0Bring the sauce to a boil, then add the reserved vegetables. \u00a0Mix well and remove from heat.<\/p>\n<p>Serve with steamed rice, and garnish with scallions (if desired).<\/p>\n<h1>Notes<\/h1>\n<p>This comes together pretty quickly. \u00a0My steps, in order:<\/p>\n<ol>\n<li>Start the rice cooking in the rice cooker.<\/li>\n<li>Slice the beef, put it in a bowl, pour over the marinade ingredients, stir it together, toss it in the fridge.<\/li>\n<li>Make the sauce, set it aside.<\/li>\n<li>Chop the veggies, set them aside.<\/li>\n<li>Check on the rice. \u00a0My rice cooker gives me a time-remaining indication about 10 minutes before it&#8217;s done. \u00a0Usually, by the time I&#8217;ve gotten to this point, the rice is close to done. \u00a0If not, then I&#8217;ve got a few extra minutes to do something else. \u00a0This is also the point that I make sure that we&#8217;re actually ready for dinner (that is, is everyone home?). \u00a0Since the actual cooking time is so short, and since the rice can stay happily in its rice cooker after it&#8217;s done for hours and hours, and since the beef can continue marinating, it&#8217;s not a problem if I&#8217;m ahead of the game.<\/li>\n<li>Cook the veggies, then cook the beef and mushrooms, and finally stir it all together.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-38\" title=\"blackbeanbeef3\" src=\"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-content\/uploads\/2012\/01\/blackbeanbeef3.jpg\" alt=\"black bean beef\" width=\"224\" height=\"300\" \/><\/a>Living in Silicon Valley means that it&#8217;s pretty easy to get Asian ingredients. \u00a0<a title=\"black bean garlic sauce\" href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/B000F08KCU\/littlebluewor-20\">Black bean paste<\/a> and <a title=\"chili-garlic sauce\" href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/B0000CNU5H\/littlebluewor-20\">chili-garlic paste<\/a> (sometimes called sambol olek, but it&#8217;s got other names too) are available at Whole Foods.<\/p>\n<p>My wok came from the <a title=\"Wok Shop\" href=\"http:\/\/www.wokshop.com\/\">Wok Shop<\/a> in San Francisco, and it&#8217;s so immensely useful. \u00a0You can do this in a large skillet, but it takes longer and doesn&#8217;t quite taste the same.<\/p>\n<p>I love my <a title=\"Zojirushi 5-1\/2 cup rice cooker\" href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/B00007J5U7\/littlebluewor-20\">rice cooker<\/a> more than anything. \u00a0I&#8217;m generally not a fan of special-purpose kitchen appliances, but this is awesome: rinse the rice, put it in the rice-cooker&#8217;s bowl, add the water, and hit start. \u00a0Nothing more is necessary, and you get absolutely perfect rice every time. \u00a0It will keep the rice perfectly steamed if you accidentally start your rice too early, and it&#8217;s got a timer too in case you want to set it up to cook in advance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Black bean beef is one of our regular dinners. \u00a0Most of the ingredients are ones that we get at the farmers&#8217; market. \u00a0It&#8217;s flexible, a great way to use whatever vegetables are on hand. \u00a0It freezes well, so I make &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/01\/15\/black-bean-beef\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,8,7],"tags":[],"class_list":["post-15","post","type-post","status-publish","format-standard","hentry","category-beef","category-chinese","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/15","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=15"}],"version-history":[{"count":10,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/15\/revisions"}],"predecessor-version":[{"id":62,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/15\/revisions\/62"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=15"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=15"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}