Beef in black bean sauce
Directions
- 1Mix all the marinade ingredients EXCEPT sesame oil in a bowl.
- 2Add beef to the bowl and mix to coat, then add sesame oil and mix again.
- 3Refrigerate the beef to marinate for 1 hour.
- 4Put the salted black beans in a medium bowl and cover with water, then set aside for 30 minutes to 1 hour to soak.
- 5Drain the soaked black beans in a colander.
- 6Put the cornflour, soy sauce, and sugar in a jug or small bowl, mix until lump-free, then mix in the water and set aside (this is the sauce).
- 7Heat the oil in a wok (or non-stick pan) over high heat.
- 8Add the beef and cook, tossing, for 30 seconds until it changes from red to brown.
- 9Remove the beef with a slotted spoon onto a plate.
- 10Discard most of the oil from the wok, keeping just 3 tablespoons.
- 11Return the wok to high heat.
- 12Add the black beans and stir for 20 seconds.
- 13Add the garlic and stir for 10 seconds.
- 14Add the capsicum and onion, and cook for 1 minute.
- 15Add the cooked beef and any juices pooled on the plate, and toss for 1 minute.
- 16Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef, then toss for 30 seconds.
- 17Pour the sauce in, then stir and let it bubble for 1 minute or until the sauce thickens, is shiny, and coats the beef beautifully.
- 18Pour the finished dish into a serving bowl and serve with rice.
Ingredients
- 0.5 cup preserved black beans (salted black beans, fermented black beans)
- 400 g beef rump steak (US: top sirloin), thinly sliced 3mm / 0.1"
- 1 brown onion, medium size, cut into 2.5cm/1" squares
- 1 green capsicum (bell pepper), medium size, cut into 2.5cm/1" squares
- 1 tbsp garlic, finely minced with a knife ~ 4 cloves
- 0.5 cup peanut oil (or vegetable, canola)
- 1 tbsp Chinese cooking wine (shaoxing wine)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp cornflour / cornstarch
- 0.25 tsp baking soda (bi-carbonate)
- 1 tbsp sesame oil (toasted ie brown, not untoasted which is yellow)
- 1 tbsp light soy sauce
- 2 tsp white sugar
- 2 tbsp cornflour/cornstarch
- 1 cup water
- White rice
Equipment
woknon stick panslotted spoonbowljug
Tips
- For restaurant-style larger beef pieces, cut 2.5 x 4cm (1 x 1.5") pieces from the steak, stand on its side, then slice finely.
- Adding sesame oil later to the marinade helps seal the ingredients into the beef.
- For economical beef cuts (blade roast, chuck), marinate for 24 hours instead of 1 hour, or use a two-step fast tenderise method with baking soda and then marinate.
- Shallow frying the beef creates a silky-soft texture; alternatively, sauté with less oil.
- Pouring Chinese cooking wine around the rim of the wok is a traditional technique to "cook" the wine before mixing it with other ingredients.
- Leftovers keep well for 3 days in the fridge but are not suitable for freezing as the sauce thins.
Related recipes
Sticky Spicy Pumpkin with Peanut Lime Sauce
Chinese · Dinner
Cantonese Beef 'Chow Fun'
Chinese · Dinner
One Pan Chicken Dumplings
Chinese · Dinner
Mongolian Ground Beef Noodles
Chinese · Dinner15m
Sweet & Spicy Chicken Noodles
Chinese · Dinner
Stir-fried Chicken and Vegetables
Chinese · Dinner
Shumai
Chinese · Dinner
Chinese Velvet Chicken Breast
Chinese · Dinner
万能馄饨母馅与虾滑宽面
Chinese · Dinner
Crispy Chicken With Fried Rice Platter
Chinese · Dinner
Chinese American Fried Rice
Chinese · Dinner
Healthier General Tso's Chicken
Chinese · Dinner