Beef With Black Bean Sauce Recipes

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BEEF WITH SPICY BLACK BEAN SAUCE



Beef With Spicy Black Bean Sauce image

Chinese dried black beans lend their own special taste and flavor to this recipe, while chile paste adds extra bite.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 35m

Yield 4

Number Of Ingredients 19

3/4 pound beef
1 tablespoon fermented black beans (Chinese dried black beans)
2 garlic cloves
2 stalks celery
1 scallion
2 large carrots
1/2 teaspoon sesame oil
5 tablespoons oil (for stir-frying, or as needed)
For the Marinade:
1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
1 dash pepper
For the Sauce:
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup chicken broth
1 tablespoon chili paste
1 teaspoon cornstarch (dissolved in 1 tablespoon water)

Steps:

  • Gather the ingredients.
  • Cut the beef into bite-sized chunks. Add the soy sauce and wine and then the cornstarch.
  • Marinate beef for 20 minutes.
  • While marinating beef, prepare the sauce and vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth, and chile paste. In a separate small bowl, dissolve the cornstarch in the water. Set aside.
  • Rinse the black beans and let sit for a few minutes to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash with the black beans.
  • String the celery and peel the carrots. Cut on the diagonal into thin slices. Cut the green onion into thirds.
  • Heat the wok ​and add 2 tablespoons of oil . When oil is ready , add the scallion. Stir-fry briefly, then add the carrot and celery. Stir-fry until tender and crisp. Remove vegetables from the wok and set aside.
  • Reheat the wok and add 3 tablespoons of oil. When the oil is hot, add the mashed garlic and black beans. Stir-fry until fragrant. Add the marinated beef. Stir-fry until there is no redness in the beef.
  • Add the sauce in the middle of the wok. Give the cornstarch-water mixture a quick stir and add in the middle of the wok. stirring quickly to thicken. When the sauce is boiling add the cooked vegetables. Mix well. Remove from the heat and stir in the sesame oil. Serve hot.
  • Enjoy.

Nutrition Facts : Calories 443 kcal, Carbohydrate 13 g, Cholesterol 74 mg, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, Sodium 938 mg, Sugar 7 g, Fat 32 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

BITTER MELON AND BLACK BEAN SAUCE BEEF



Bitter Melon and Black Bean Sauce Beef image

A classic Chinese dish that can be made with chicken instead of beef. If chicken is used, cooking time will be more depending on the thickness of the chicken pieces.

Provided by Doug Wah

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h35m

Yield 4

Number Of Ingredients 17

ice cubes
1 bitter melon, seeded and sliced
2 teaspoons soy sauce, divided
2 teaspoons cornstarch, divided
¼ teaspoon baking soda
6 ounces beef, sliced
1 tablespoon oil
1 teaspoon oil
½ onion, sliced
2 cloves garlic
1 tablespoon chopped fresh ginger
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1 pinch white sugar, or to taste
¾ cup water
1 teaspoon water
salt to taste

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.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 8.6 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 340.2 mg, Sugar 1.5 g

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE



Beef and Broccoli with Black-Bean Garlic Sauce image

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

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.

BEEF WITH BLACK BEAN SAUCE



Beef With Black Bean Sauce image

Every time I get Chinese takeaway the black bean sauce is thick, tasty and plentiful, but every time I see a recipe for a black bean dish it has a thin sauce. This is my attempt at fixing it, the way I've done a few things is fairly unconventional, but makes it super easy to put together once the sauce has been made and you don't need to worry about the meat overcooking while the sauce thickens. I was originally going to use a can of mixed Asian stir-fry veggies in the sauce but the store didn't have any so I've listed what I used but go ahead and use whatever sounds good. If using fresh you can also saute at the same time as the onion and garlic. Note the recipe gives quite a strong and salty sauce that is great soaked up with with plenty of rice, if you like a fairly mild black bean sauce reduce the black bean paste for the sauce to 1/4 cup.

Provided by Peter J

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs rump steak, cut into cubes (approx 750g)
1 tablespoon peanut oil (any oil will be OK)
1 tablespoon black bean paste
1 tablespoon dry sherry
1 garlic clove, crushed
1 teaspoon peanut oil (any oil will be OK)
1 small onion, diced
1 garlic clove, crushed
1/2 cup black bean paste (see note above)
1/2 cup beer
1/2 cup water
1/4 cup diced capsicum (drained from a can)
1/2 cup baby corn, sliced (drained from a can)
1 tablespoon cornflour (cornstarch)

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.

Nutrition Facts : Calories 428, Fat 25.6, SaturatedFat 9, Cholesterol 127.6, Sodium 93.9, Carbohydrate 9, Fiber 1.1, Sugar 1.9, Protein 36.5

BEEF IN BLACK BEAN SAUCE



Beef in black bean sauce image

An authentic version of the classic beef in black bean sauce from Jeremy Pang. This recipe uses feremented black soy beans, which you can find in Asian supermarkets, online and in large supermarkets. They give great flavour to the dish - far superior to anything you'll find in a jar of black bean sauce.

Provided by Jeremy Pang

Categories     Main course

Yield Serves 2-3

Number Of Ingredients 19

300g/10½oz rib-eye or rump steak
1 tsp sesame oil
1 tsp sugar
1 pinch Chinese five-spice powder
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp rice wine
1 ladleful chicken stock, water, beer or lager (about 5 tablespoons)
2 tsp salted fermented black soy beans
2 garlic cloves, finely chopped
3cm/1¼in fresh root ginger, peeled and finely chopped
½ brown onion, sliced
½ green or red pepper, sliced
1 spring onion, roughly chopped, plus extra to garnish (optional)
3 cavolo nero or kale leaves, roughly chopped
2 tbsp vegetable oil
chopped fresh coriander, to garnish (optional)

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 WITH BLACK BEAN SAUCE



Beef with Black Bean Sauce image

Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it's easy to make at home!

Provided by Sarah

Categories     Beef

Time 1h30m

Number Of Ingredients 20

1 pound beef flank steak or beef chuck ((thinly sliced against the grain))
1 teaspoon baking soda
1/4 cup water
2 teaspoons cornstarch
2 teaspoons vegetable oil
2 teaspoons oyster sauce
1 teaspoon Shaoxing wine
1 1/2 cups low sodium beef or chicken stock
2 tablespoons black bean and garlic sauce ((such as Lee Kum Kee))
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper ((or to taste))
2 tablespoons vegetable oil
2/3 cup onion ((cut into 1-inch/2.5cm pieces))
1 cup red bell pepper ((cut into 1-inch/2.5cm pieces))
1 tablespoon Shaoxing wine
1 cup snow peas ((trimmed))
1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

  • In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
  • Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you'd like to make this ahead.
  • In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
  • Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  • Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
  • Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
  • Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!

Nutrition Facts : Calories 313 kcal, Carbohydrate 13 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 923 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

QUICK & EASY BEEF IN BLACK BEAN SAUCE



Quick & Easy Beef in Black Bean Sauce image

I have worked with a lot of asians and one friend of mine gave me a taste of her lunch dish and I had to have this recipe. You won't believe how easy and authentic it tastes.

Provided by Susie T

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
500 g lean rump steak
1 onion, sliced
2 carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 red capsicum, cut into chunks
1/2 green capsicum, cut into chunks
1 cup broccoli, cut into florets
1/2 cup black bean sauce
1/2 teaspoon fish oil
1 1/2 teaspoons cornflour
3/4 cup beef stock
1 teaspoon sugar

Steps:

  • Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
  • It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
  • Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
  • Have all ingredients handy beside cooktop.
  • Blend cornflour into beef stock making sure there are no lumps.
  • Set aside.
  • Heat oil in wok or large fry pan on high heat.
  • (Tip: heat the pan first before adding oil; this prevents oil from burning).
  • Brown beef in batches.
  • Put aside.
  • Clean out wok with paper towel and add vegetables all at once.
  • Stir fry vegetable until just tender but not overcooked.
  • Remove from pan.
  • Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
  • Sauce will thicken.
  • Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
  • It depends on your taste.
  • Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.

EASY BEEF IN BLACK BEAN SAUCE



Easy beef in black bean sauce image

Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference

Provided by Esther Clark

Categories     Dinner

Time 30m

Number Of Ingredients 14

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
sticky rice, to serve
coriander leaves, to serve (optional)

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.

Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium

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From slowcookercentral.com


BEEF IN BLACK BEAN SAUCE RECIPE | WOOLWORTHS
Step 2 of 2. Return the wok to the heat and wipe it clean with kitchen paper. Heat the remaining oil and tip in the pepper, sweetcorn, chilli and shallots. Stir-fry for 2 minutes before adding the black bean sauce, the measurement water and the cornflour paste. Bring to the boil, return the beef to the wok and stir-fry until the sauce thickens ...
From woolworths.com.au


BEEF IN BLACK BEAN SAUCE | RECIPE - PINTEREST
Here my mother shares her recipe for Beef in Black Bean Sauce. This Chinese restaurant classic is easier to make than you would think with the whole production taking less than half an hour! K. K Papalardo. Black bean recipes. Healthy Eating Tips. Sauce Recipes. Asian Cooking. Ground Beef Recipes . Quick Meals. Beef and Peppers in Black Bean Sauce is spicy, …
From pinterest.ca


BEEF STIR FRY WITH BLACK BEAN SAUCE RECIPE - LAMB NEW ZEALAND
To Stir Fry. 1. Cut the beef across the grain into thin strips. Mix with 1 tablespoon dark soy sauce and a seasoning of pepper. Cover and set aside for 5-10 minutes. 2. Heat a dash of oil in a large wok or frying pan. Over a high heat stir-fry the beef in two or three batches, until just browned.
From recipes.co.nz


BEEF AND BLACK BEAN ON RICE NOODLES 豉椒牛河 - AUNTIE EMILY'S …
2021-01-10 Chop garlic and wash black beans. Set aside. Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce and 2 tsp sugar. Mix well and set aside. Prepare 2 cups water and set aside. When the beef is finished marinating, heat a wok to high heat and add 1 tbsp oil.
From auntieemily.com


BEEF IN BLACK BEAN SAUCE - AYAM
Combine beef in a bowl with the cornflour. Heat the peanut oil in a wok or frying-pan, add half the beef and stir-fry over high heat until browned, remove. Repeat with the remaining beef. Heat the remaining oil, add the garlic and ginger and stir-fry for a few seconds. Aadd the onion, capsicum and choy sum and stir-fry for further 1 minute or ...
From ayam.com


CHICKEN WITH BLACK BEAN SAUCE CHINESE - THESUPERHEALTHYFOOD
2022-07-11 Today I want to introduce a super simple chicken stir fry recipe with a delicious sauce – black bean sauce. If you’re wondering where the veggies and greens are, let me make a quick introduction. Unlike most takeout Chinese in the US, authentic Chinese stir fry recipes usually emphasize one ingredient and keep the dish really simple. For example, if it’s a …
From thesuperhealthyfood.com


STIR-FRIED BEEF IN BLACK BEAN SAUCE - DELICIOUS. MAGAZINE
Method. Trim the steaks and cut into chunky strips, then toss in the cornflour. Heat 2 tbsp sunflower oil in a wok or large frying pan, then stir-fry the strips for 3-4 minutes until browned and caramelised all over.
From deliciousmagazine.co.uk


BETTER THAN TAKEOUT - BEEF IN BLACK BEAN SAUCE RECIPE
This is super popular in the south of China. You will find it in school canteens, takeout restaurants, regular family dinner tables, or at tea house dim sum ...
From youtube.com


BEEF & BLACK BEAN STIR-FRY - MARION'S KITCHEN
Steps. For the black bean sauce, heat the oil in a wok over high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine. Add ½ cup of water to the wok along with the Shaoxing, soy and sugar. Simmer for 15 minutes or until the water has nearly evaporated.
From marionskitchen.com


BEEF WITH BLACK BEAN SAUCE | RECIPES| LEE KUM KEE HOME
Ingredients. 300 g beef tenderloin, sliced; ½ pc red bell pepper, cut into pieces; ½ pc green bell pepper, cut into pieces
From ph.lkk.com


BEEF WITH BLACK BEAN SAUCE | THE COOK BOOK
Ingredients: Beef 450 gm Oil 2-3 tbsp Beef stock 1-1/4 cup Garlic 2 cloves Ginger 1 tsp Green chilies 2-3 Black bean sauce 1 tbsp Capsicum 1 Vinegar 1 tbsp Corn starch 1 tsp Sugar 1 tsp Cold water 2 tbsp Salt to taste Method: Heat oil in pot on medium flame, fry ginger and […]
From thecookbook.pk


BEEF WITH BLACK BEAN SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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