Beefwithblackbeansauce Recipes

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.

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 SPICY BLACK BEAN SAUCE

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.

CHINESE BLACK BEAN SAUCE

Steps:

• Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
• Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
• Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

BEEF IN BLACK BEAN SAUCE

Steps:

• Mix the beef with the black bean and soy sauces and the cornflour. Leave it to marinate for 15-30 minutes. Cook the beef in the oil for 1-2 minutes, then add the pepper, chilli and ginger and cook for a further 2-3 minutes, until the vegetables have just softened. Serve immediately, garnished with coriander.

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.

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.