Beef In Black Bean Sauce Recipes

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

BEEF IN BLACK BEAN SAUCE

Steps:

• To make the beef, bash the beef slices with a meat mallet, the side of a heavy knife or a rolling pin to flatten, then finely slice into strips. Combine the sesame oil, sugar, Chinese five-spice powder, soy sauce and cornflour in a small bowl. Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl.
• To make the sauce, place all of the ingredients for the sauce in a small bowl and mix together well.
• To make the stir fry, put the black soy beans in a small bowl or ramekin and cover with boiling water (about 2-3 tablespoons water) and leave to soak for about 10 minutes. Drain through a sieve and then crush in a pestle and mortar with the garlic and ginger until you have a coarse paste. Transfer back to the ramekin.
• Get all the remaining stir fry ingredients to hand (the stir fry is cooked very quickly so you need everything ready to add to the wok).
• Heat 1 tablespoon oil in a wok over a high heat and once smoking hot, add the onions, peppers and spring onion. Cook for 1 minute, then add the cavolo nero and continue to stir-fry for a minute. At this point, transfer the vegetables out of the wok to a bowl to make space for stir-frying the beef. Add the remaining oil to the wok and bring it back to a high heat. Once smoking hot, add the beef to the wok and press down with a spatula to separate out the pieces. Do not turn the beef too quickly, just press down to sear the pieces for 30 seconds-1 minute and then turn once and sear the other side of the beef in the same way. Once browned on both sides, add the soy bean mixture and stir-fry for 1 minute before returning the vegetables back to the wok.
• Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute. Garnish with spring onion or coriander and serve immediately.

BEEF AND BLACK BEAN SAUCE

Steps:

• Heat oil in wok or large frying pan.
• Stir-fry onion until tender.
• Add steak and stir-fry 3-4 minute.
• Stir in beans and mushrooms, stir-fry 2 minutes.
• Add black bean sauce and stock, stirring.
• When sauce boils add sprouts.
• Serve immediately with cooked noodles or rice.

BEEF WITH BLACK BEAN SAUCE

Steps:

• Mix marinade ingredients in a bowl, stir through steak cubes to coat well and marinate for 30-60 minutes.
• For the sauce heat oil in a large saucepan and lightly saute the onion and garlic until soft.
• Remove from heat, add all other sauce ingredients and mix well. At this stage if you like you can place the sauce in the refrigerator for later.
• Heat oil in a wok or frypan and cook beef until done to your liking, it won't be cooked much further so make sure it is done but being cubed it doesn't take long to cook.
• Return sauce to medium heat and stir until sauce starts to thicken. Allow it to bubble but not boil hard, this step will take about 5 minutes.
• Place cooked beef in the saucepan and warm through and mix for a few minutes.
• Serve over cooked plain rice with generous lashings of the sauce.

BITTER MELON AND BLACK BEAN SAUCE BEEF

Steps:

• Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon.
• Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour.
• Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
• Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE

Steps:

• Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.