Black Bean Garlic Beef Noodles Recipes

BLACK BEAN GARLIC BEEF NOODLES

Steps:

• In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
• In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
• Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
• In same skillet heat remaining oil on medium heat.
• In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
• In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
• Add beef, noodles, and black bean mixture to peppers and onions.
• Cook and stir constantly over medium heat for a few minutes until sauce thickens.
• Serve immediately. Enjoy!
• Heat a wok or large sauté pan over high heat.
• Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
• Add 1/4 cup of the oil and swirl to coat the pan.
• Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
• Stir constantly.
• Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
• Last, add the salt and pepper.
• Remove the mixture from the heat and allow it to cool.
• Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
• Stir the purée back into the remaining mixture and cool completely.
• Use or store.
• Lasts 2 weeks, refrigerated.

BEEF AND BLACK BEANS WITH NOODLES

Steps:

• Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
• Remove heads and tails from bean sprouts, and rinse.
• Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
• Rinse black beans to remove salt; drain.
• Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
• Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
• Add bean sprouts and spring onion and stir-fry.
• Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
• Remove from heat and stir in drained noodles.

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.