Tomato Pepper Beef with Black Bean Sauce

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  • 2 large tomatoes
  • Half of a Medium yellow onionTomato Pepper Beef in Wok
  • 2 Tspns salted black beans
  • 2 Tspns water
  • 4 Tspns soy sauce
  • 1 Tspns cornstarch
  • 1 Tspns dry sherry
  • 1 Tspns sugar
  • 1 lb. steak, cut into thin strips
  • 1 green pepper (to add color use some red and yellow peppers do not overload with peppers)
  • 4 Tspns oil
  • ¾ cup beef stock
  • Dash of pepper


  1. Cut steak into thin strips (steak is much easier to cut if you partially freeze it) 
  2. Core tomatoes and cut them into 16 wedges.  Crush the black beans, add water to soak then set aside.
  3. Combine soy sauce, cornstarch, sherry, sugar and meat in a bowl and set aside.
  4. After removing seeds cut green pepper into ½ inch diagonal strips.  Using half of the onion cut it into ½ inch slices.
  5.   Heat wok and add oil.  When hot, stir fry green peppers and onion slices until onion become translucent.
  6.  Add meat and soy sauce mixture to the wok and stir fry for about 2 minutes.  Add   the black beans and the stock.  Bring to a boil and allow to thicken slightly.  Return peppers to the wok and add the tomatoes and dash of pepper at the very end.  Once tomatoes have been added stir gently and just long enough to completely heat the tomatoes.  Serve immediately over cooked rice.  


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