This dish is sharing a plate with Szechuan Eggplant. These can be made together with a bit of juggling and getting all the ingredients prepped before cooking. Together, they’re so delicious!

You can make this with pork, and that’s actually the more traditional meat to use here. But my spouse needs to avoid pork, so it’s good to know that beef makes a good alternative. You can find the recipe this was inspired from here.

1.5 pounds chuck roast (whole slab if possible)
1-inch piece fresh ginger
1 whole star anise
1 tsps sea salt
2 tbsps cooking oil
1 1/2 tbsp broad bean paste
1 tsp black bean sauce
1 tablespoon soy sauce
1 tablespoon Chinese (Shaoxing) cooking wine
2 cloves garlic sliced
1 tsp ginger paste
1 1/2 tsp brown sugar
1 cup chopped green onions
1 Anaheim chili, sliced (or other pepper)

Simmer the unsliced beef in water with the ginger piece, star anise, and sea salt for about 30-40 minutes, depending on the toughness of your cut of meat. (This can be done a day ahead if timing is a concern.) Drain and set aside to cool. Slice into thin pieces (see photos in post above).

Get all of your ingredients chopped, measured, and ready before you start cooking, because this will go quickly. If you’re making another stir-fry dish, be sure to keep the ingredients for both dishes separated so you don’t end up cooking entirely different things (which could be equally delicious, but not this). Mix the garlic, ginger paste, and chilies in one bowl, and the broad bean and black bean paste in another bowl. Mix the soy sauce, Chinese wine, and brown sugar in a third bowl.

Heat the cooking oil in a wok or large skillet over medium-high heat until it starts to smoke. Add the sliced beef and fry until it starts to brown. If you have a smaller pan, do this in a couple batches so you don’t over-crowd it; the beef needs room to brown. Remove and set aside.

Reduce the heat to medium high and add the broad bean and black bean sauce. Sauté for about one minute, until it’s fragrant. Add the garlic, ginger and chilies and stir fry about 30 seconds. Add the soy sauce, Chinese wine, brown sugar and stir together. 

Add the cooked beef, green onions, and peppers and toss to combine.

Remove from heat and serve with steamed white rice.