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beef in black bean sauce - Cook Simply

Beef in black bean sauce

5 from 5 votes
This is a staple Chinese dish and is perfect served with rice and noodles. Tender beef strips in a delicious sauce. You don't need a takeaway, make this at home.
Servings 4
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

For the marinade

  • 2 teaspoons of sugar
  • 2 teaspoons of cornflour
  • 1 tablespoons of soy sauce
  • 1 tablespoon of Shao Xing wine

For the black bean stirfry

  • 600 g beef medallions/beef steak sliced against the grain
  • 2 tablespoons of vegetable oil
  • 1 red pepper
  • 1 green pepper
  • 1 teaspoon of ginger puree
  • 2 cloves of garlic finely chopped
  • 1 tablespoon of soy sauce
  • 3 tablespoons of oyster sauce
  • 1 tablespoon of fermented black beans
  • 150 ml of water

Optional

  • 1 red or green chilli finely sliced
US Customary - Metric

Instructions

  • You want to cut the beef in strips against the grain.
  • In a large bowl, add the beef strips, 2 teaspoons of cornflour, 1 tablespoon of soy sauce, 2 teaspoons of sugar, and the Shao Xing wine. Mix well and leave for a minimum 10 minutes.
    marinating beef - cook simply
  • When ready to stir fry the ingredients, get a large wok or deep non-stick pan. Heat 1 tablespoon of oil on a high heat. Add the beef and marinade and quickly stir fry until the beef starts to cook - around 2 minutes.
    stir-fry-beef-cook-simply
  • Remove the beef and put it to one side.
  • Heat the remaining oil in the wok, then add the garlic and ginger and stir fry for 20 seconds. Then add the black bean and bell peppers. Stir fry for another 30-40 seconds. You want the bell peppers to still retain their shape and crunch.
  • Add the beef to the wok, then the oyster sauce, remaining soy sauce and water. Give everything a good stir.
    beef-in-blackbean-sauce-cook-simply
  • Turn the heat to a medium and let simmer for 3 minutes, giving it a stir occasionally.
  • Once the sauce has thickened slightly, it's ready to serve. My mum's version uses slightly more ginger and she adds a splash of sesame oil at the end for fragrance. I've simplified it over the years for a weeknight dinner, but the core of the recipe - the fermented black beans, the velveted beef, the crisp peppers - is exactly how she taught me.
  • Serve this with rice or over noodles.

Nutrition

Calories: 297kcalFat: 12g
Author: cooksimply
Calories: 297kcal
Course: Dinner, Lunch
Cuisine: Chinese