This hearty dish is a variation on pepper steak, traditionally popular in Chinese-American restaurants. The rice is included in the meatballs, so the dinner is complete.
11/4 pounds ground chuck
1 cup cooked white rice
4 scallions, white parts and 3 inches of green tops, chopped
4 garlic cloves, minced and divided
1/4 cup soy sauce, divided
2 tablespoons dry sherry
2 tablespoons Asian sesame oil
Freshly ground black pepper to taste
11/2 cups beef stock
3 tablespoons Chinese fermented black beans, finely chopped
2 tablespoons cornstarch
2 teaspoons granulated sugar
3 tablespoons vegetable oil
2 tablespoons grated fresh ginger
1/2 teaspoon red pepper flakes or to taste
1 large red onion, halved lengthwise and thinly sliced
2 bell peppers of any color, seeds and ribs removed, and thinly sliced
3 tablespoons chopped fresh cilantro
Vegetable oil spray
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine beef, rice, scallions, 2 garlic cloves, 2 tablespoons soy sauce, sherry, sesame oil, and pepper in a mixing bowl, and mix well. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray. Combine stock, black beans, remaining soy sauce, cornstarch, and sugar in a bowl, and stir well to dissolve sugar. Set aside.
3. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and set aside. While meatballs bake, heat oil in a large skillet over high heat, swirling to coat. Add remaining 2 garlic cloves, ginger, and red pepper flakes, and stir-fry for 15 seconds, or until fragrant. Add onion and bell peppers and stir-fry for 2 minutes. Add sauce, and stir-fry for 2 minutes or until slightly thickened.
4. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to the skillet. Cook 1 minute, and serve immediately, sprinkled with cilantro.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.