with Top Round
Yield: 6 servings
Prep Time: 2 hours
Cook Time: 20 minutes
Wine Suggestion: Malbec Limited Release
1 Pound Top Round beef steak
½ Cup Soy Sauce
¼ Cup Rice Wine Vinegar
¼ Cup Vegetable Oil
2 Tbsp Fresh Ginger, chopped
2 Cloves Garlic, chopped
1 each Red and Yellow bell pepper
1 Medium Zucchini
1 Medium Yellow Squash
2 Cups Broccoli Florettes
1 Cup Shiitake Mushrooms, sliced
¼ Cup Dry, fermented black beans
Combine the soy sauce, vinegar, oil, ginger, and garlic in a blender, and mix until smooth. Place the steak in a bowl or ziplock bag, and cover with the soy mix. Allow to marinate for at least 2 hours, but not more than 4.
Preheat a grill. After the steak has marinated, remove from marinade, but reserve the liquid. Grill the steak on both sides until well charred, but still rare in the middle… about 4 minutes per side. Let the steak sit for at least 5 minutes. Then slice into 1 inch by ¼ inch pieces.
Meanwhile, dice the eggplant into ¾ inch squares. Cut the bell peppers into ¼ inch by 1 inch strips. Cut the squash and zucchini in half lengthwise. Then cut each half into ¼ inch slices.
Heat a wok or large sauté pan over high heat. Pour in 1 tablespoon of vegetable oil, and then add all of your vegetables. Cook while stirring until vegetable start to release some liquid and soften, about 10 minutes. Remove from pan. Allow pan to reheat for a minute. Then add beef pieces, along with reserved marinade. Bring to a hard boil, and cook for 2 minutes. Return vegetables to pan and cook for 2 more minutes, tossing with sauce as you go.
Serve on its own, over rice, or on noodles.