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1
Make the marinade.
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2
In a large bowl, whisk together all the marinade ingredients except the London broil.
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3
Then add the London broil and set aside at room temperature for 30 minutes.
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4
Make the sauce.
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5
In a small bowl, whisk together the sauce ingredients and set aside.
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6
Make the bean paste.
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7
In a large bowl, combine the garlic and black beans.
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8
Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste.
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9
Set aside.
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10
Make the stir-fry.
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11
In large wok, over high heat, heat 1 tablespoon oil.
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12
When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds.
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13
Add peppers and cook, stirring, until slightly tender, about 1 minute more.
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14
Transfer peppers to a bowl and set aside.
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15
Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat.
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16
When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds.
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17
Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute.
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18
Turn the beef over and cook until brown, about 30 seconds more.
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19
Add the peppers and cook, stirring, until very tender, about 2 minutes.
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20
Push beef and peppers to the sides of the wok to form a well in the center.
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21
Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes.
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22
Transfer to a platter and serve with rice.
