Black Bean Sauce Beef
This black bean sauce beef is a delicious Chinese stir-fry that goes well with rice. One can hardly go wrong with a savoury sauce like this. The black bean sauce can also be used to cook many other foods such as chicken, “yong tau foo” or eggplant.
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This recipe is extra easy as I used bottled black bean sauce (pictured above). I’m using the LKK brand since there are no artificial colouring or preservatives added. You can use any favourite brand. Although I do make black bean sauce from scratch, the bottled ones are also delicious and a great time-saver.
This is an inexpensive flank cut I used for the stir-fry. They are sold sliced at the supermarket I frequent, so that’s an extra time saver. The beef will remain tender after cooking, as long as it is not over-cooked. If you want to splurge, you can use more premium cuts such as tenderloin, sirloin, or ribeye.