Name: Beef with Black Bean Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 350g beef; 2 tsp light soy sauce; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp cornstarch; 2 tsp minced ginger; 1 tbsp minced garlic; 3 tbsp vegetable oil; 1/2 green bell pepper; 1/2 red bell pepper; 1 medium-sized onion; 1 tsp sesame oil; 1 tbsp rice wine; 1 tsp of cornstarch (plus 1 tbsp of water to make a slurry); 1.5 tbsp black bean sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 1/4 tsp ground black pepper; 3 tbsp water

Chinese

Cut the beef across the grain into thin slices.

Marinate the beef with Ingredient A for 15 minutes.

Cut the spring onion into short sections, about 1 inch in length.

Cut the green bell pepper into one-inch pieces.

Mix Ingredients C (except the black bean) to become the stir-fry sauce.

Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer.

Let the beef sear for half a minute, then flip over to sear the other side until slightly brown.

Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok.

Saute the chopped garlic and ginger with the remaining oil in the wok.

Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry.

Add the cornstarch slurry to thicken the gravy.

Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out.

Beef with Black Bean Sauce

Overview

Cuisine

Tagged with