Instructions: For the Marinade: Place the beef slices on a plate. Combine all the ingredients for the marinade in small bowl. Drizzle marinade over beef. Set aside 15 minutes.

Assemble the vegetables together on a plate.

For the Black Bean Sauce: Heat 2 tablespoons of oil in wok until beginning to smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate. Wipe the wok dry with a paper towel.

Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices and stir-fry over maximum heat for 1 to 2 minutes, until the meat changes color. Push the beef to the side of the wok, reduce the heat, and add the scallions and the black bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of the wok to coat with the black bean sauce. Do not cook the black beans too long.

Return the vegetables to the wok and "marry" with the beef slices. Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute before serving.

This recipe yields 4 servings.

Comments: The black soy bean has a heritage that pre-dates Western civilization. The native soy bean plant was discovered by the Chinese over 2,000 years ago. Its amazing nutritional value and versatility (it produces various beans) were appreciated even in the simplest of rural households. Still today, a common feature of the peasant kitchen is an earthenware crock containing salt-fermented black soy beans. This dish has developed a remarkable following in the Western world, proving that the combination has universal appeal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.