Stir-Fried Beef With Black Beans And Onions

• 2 tablespoons fermented black beans
• 1/4 cup dry white wine, sherry or water
• 2 tablespoons peanut or corn oil
• 1 large onion, halved, sliced thick and separated into rings
• 1 pound thin-sliced flank or sirloin steak
• 1 teaspoon minced garlic, ginger or both
• Fresh black pepper
• 2 tablespoons soy sauce
• White rice

1. Soak the beans in liquid.
2. Put the oil in a large skillet, and turn the heat to high.
3. When the oil is hot, add the onions, and cook, stirring, until they just begin to wilt, 2 to 3 minutes.
4. Remove the onions.
5. Immediately add the beef.
6. Cook, stirring occasionally, until the meat loses its redness, about 3 minutes.
7. Add the garlic or ginger or both and lots of black pepper.
8. Turn the heat to medium, and then stir in the black bean mixture, the onions and the soy sauce.
9. Taste, and adjust seasoning.
10. If mixture is dry, add a few tablespoons water or stock.
11. Serve with white rice.

black beans, white wine, peanut, onion, thin, garlic, fresh black pepper, soy sauce, white rice

Taken from cooking.nytimes.com/recipes/7252 (may not work)