- 1 pound of American Almond Beef Bavette, and thinly sliced into stripes
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 green bell pepper seeded and sliced into strips
- 2 red bell peppers seeded and thinly sliced
- 1 carrot peeled and julienned
- 3 tablespoons Asian black bean sauce
- 2 Thai Chili peppers, roughly chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon mixed peppercorns
4 cups cooked jasmine rice
Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch and 1/4 cup water in a small bowl; set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the bell peppers and carrot and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and Thai Chili peppers and bring to a boil. Cook about 1 minute.
Serve the stir-fry over rice.