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Black Bean Sauce Beef
Black Bean Sauce Beef Recipe
Flank is the most value-for-money cut of beef you can use for this stir-fry: the beef will remain tender after cooking, as long as it is not over-cooked. You can also use more premium cuts such as tenderloin, sirloin, or ribeye.
Ingredients:
- 150 grams beef sliced diagonally against the grain
- 3/4 tbsp cooking oil
- 3 shallots thinly sliced
- 3 thin slices ginger
- 3 cloves garlic minced
- 3 stalks spring onions (bottom white part) cut to 5 cm sections
- 3 chilli padi de-seeded, sliced thinly
- 1/4 bell pepper sliced to thin strips
- 3 stalks spring onions (top green part) cut to 5 cm sections
(A) Marinade
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1/2 tsp corn starch
- 2 dashes white pepper powder
(B) Sauce
- 2 level tsp black bean sauce
- 1 tbsp Chinese wine (Hua Tiao/Shao Hsing)
- 2 tbsp water
Directions:
- Marinate beef slices in (A) for 30 minutes.
- Stir-fry aromatics. Heat oil in wok. Stir-fry shallots until softened. Add ginger, garlic, spring onions (white part) and chilli; stir-fry until aromatic.
- Add the beef. Add marinated beef slices; stir-fry quickly until 3/4 cooked. Pour sauce (B) over the beef and stir fry briskly until the beef is just cooked, allowing the sauce to bubble and slightly thicken in the process. Do not overcook the beef.
- Add bell peppers, spring onions and serve. Turn off the stove, stir in bell peppers & the remaining spring onions (green part) to mix evenly in the sauce, while the contents are hot. Dish out to serve immediately.
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I love black bean chicken, so I am sure I would love this one!
Super quick stir-fry to prepare using pre-sliced meat and bottled sauce! :D