Beef in black bean sauce

1h 30m
Serves 4
https://www.recipetineats.com/beef-in-black-bean-sauce/#jump-watch

Directions

  1. 1Mix all the marinade ingredients EXCEPT sesame oil in a bowl.
  2. 2Add beef to the bowl and mix to coat, then add sesame oil and mix again.
  3. 3Refrigerate the beef to marinate for 1 hour.
  4. 4Put the salted black beans in a medium bowl and cover with water, then set aside for 30 minutes to 1 hour to soak.
  5. 5Drain the soaked black beans in a colander.
  6. 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).
  7. 7Heat the oil in a wok (or non-stick pan) over high heat.
  8. 8Add the beef and cook, tossing, for 30 seconds until it changes from red to brown.
  9. 9Remove the beef with a slotted spoon onto a plate.
  10. 10Discard most of the oil from the wok, keeping just 3 tablespoons.
  11. 11Return the wok to high heat.
  12. 12Add the black beans and stir for 20 seconds.
  13. 13Add the garlic and stir for 10 seconds.
  14. 14Add the capsicum and onion, and cook for 1 minute.
  15. 15Add the cooked beef and any juices pooled on the plate, and toss for 1 minute.
  16. 16Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef, then toss for 30 seconds.
  17. 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.
  18. 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.

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