Beef And Black Bean Sauce Food

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.

BEEF WITH BLACK BEAN AND CHILLI SAUCE

Steps:

• For marinade, combine Shaoxing, sugar and 1 tsp sea salt flakes in a large bowl. Add beef, stir to coat and refrigerate for 30 minutes.
• Heat 2 tbsp oil in a wok over high heat until surface shimmers, then add half the beef and stir-fry until just cooked (30 seconds). Remove with a slotted spoon and sear remaining beef.
• Add remaining oil, onion, ginger, garlic and black beans to wok and stir-fry until fragrant (30 seconds). Return beef to wok, add Shaoxing wine and stir-fry to combine (30 seconds). Add soy, vinegar, sugar and sesame oil and stir-fry for another minute. Add chilli and capsicum, stir-fry until just softened (30 seconds) and serve hot scattered with spring onion.

SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE

Steps:

• Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions. Drain the rice in a sieve, run it under a cold tap to cool, and then allow to dry out in the fridge.
• Trim any excess fat from your steak and slice the meat into finger-sized strips. Halve and deseed your pepper and cut it into thin strips. Trim and halve your baby corn lengthways. Peel and finely slice the ginger and garlic. Finely slice the chilli. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
• Get yourself a big bowl and put in the red pepper, baby corn, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.
• Preheat a wok or large frying pan on a high heat and once it's very, very hot add half of the groundnut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn. Add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.
• Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
• Give the pan a quick wipe with a ball of kitchen paper and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the remaining soy sauce - the egg will cook very quickly so keep stirring. Once it's scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a small splash of soy sauce, if needed.
• Divide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime - great!

BEEF IN BLACK BEAN SAUCE

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.

QUICK & EASY BEEF IN BLACK BEAN SAUCE

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.

STIR-FRIED BEEF NOODLES WITH BLACK BEAN GARLIC SAUCE

Steps:

• Bring a pan of salted water to the boil for the noodles.
• Place the thinly sliced steak into a bowl and toss with 1 tablespoon of soy sauce, a drizzle of sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.
• Heat a wok or a large frying pan until hot then add 1 tablespoon of vegetable oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned.
• Now add the red pepper and spring onions and stir-fry for 2-3 minutes. Add the bean sprouts for the last 30 seconds.
• Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with the beef and vegetables. Now add the Black Bean Garlic sauce and stir until warmed through.
• Divide between bowls and serve, enjoy!

STIR-FRIED BEEF IN BLACK BEAN SAUCE

Steps:

• 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. Put on a plate.
• Add a splash more oil to the wok, if needed, then stir-fry the onion and red pepper for 5 minutes. Add the tenderstem broccoli (cut any large spears in half), then fry for another 3 minutes. Add a splash of water if you think it needs it.
• Meanwhile, in a bowl, mix the fermented black bean sauce and 3 tbsp water (or use roughly 100ml regular black bean sauce), the fresh ginger, garlic, rice wine vinegar, spring onions and the finely chopped basil stalks.
• Add the fried steak back into the wok with the sauce mixture and seasoning, then stir-fry until heated through - add 2-3 tbsp water, if needed, to make it rich and saucy. Stir in the fresh basil leaves, then serve with steamed rice and prawn crackers, if you like.

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.

BITTER MELON AND BLACK BEAN SAUCE BEEF

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.

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.

BEEF WITH BLACK BEAN SAUCE

Steps:

• Cut beef with the grain into 2-inch strips, then cut across the grain into ¼-inch pieces, or use pre-cut beef strips for stir fry.
• Add beef to a bowl with vegetable oil, cornstarch and soy sauce. Stir to coat, marinate for 10 minutes.
• Peel and cut onion in half, trim both ends. With cut end toward you, cut each into 1/2-inch strips across onion. Cut celery into 1/2" pieces and asparagus into thirds. Set aside.
• In small bowl, whisk together beef broth, bean paste, vinegar, soy sauce, garlic, ginger, red pepper flakes and sesame oil. Set aside.
• Heat a wok over high heat. Once hot, add 2 tablespoons oil and stir fry the beef. Be sure to break meat apart into strips if stuck together. Continue stir frying for 3 minutes, tossing occasionally until beef is no longer pink. Remove from wok and set aside.
• Add the onion and stir fry for 3 minutes. Add the celery and cook another 3 minutes. Add the asparagus, sauce mixture and beef back to the wok and stir fry for 4 minutes.
• Serve as is, over noodles or with steamed rice. Garnish with toasted sesame seeds and cilantro sprigs (optional).

BEEF AND GREEN PEPPER WITH BLACK BEAN SAUCE

Steps:

• Cut beef into large strips
• Marinade the beef strips with cornflour, salt, soy sauce and oil. Mix and set aside. You can cook straight away or leave for up to 30 minutes.
• Heat wok on high heat (without oil). When hot, fry the beef on high heat for 1 minute 30 seconds and set aside.
• Heat oil on high heat in wok until hot.
• Fry onions and the green peppers for 30 seconds.
• Add the diced garlic and the fermented black beans and fry for 30 seconds.
• Add the beef strips (be careful you don't add the juice that has come out of it) and fry for 30 seconds.
• Add in 2 tbsp water, the sugar and salt and mix in.
• Mix together cornflour mixture and slowly pour it in a little at a time. Once the sauce thickens stop adding. If you've added too much and the sauce is too thick, add a little water back in to loosen it.
• Add soy sauce and fry for another 30 seconds.
• Serve.

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.

EASY BEEF IN BLACK BEAN RECIPE

Steps:

• Cut the beef steak into thin slices against the grain. Marinate the beef with soy sauce, sugar, Shao Xing wine, baking soda and corn starch. Mix well and let it sit for 10-15 minutes. Mix all the stir fry sauce ingredients in a small bowl and set it aside. Roughly chop the black beans or you can add in whole.
• Heat the wok/pan over medium-high heat, drizzle oil, and add the marinated beef slices. Flatted the beef and let it sear for 2-3 minutes then turn sides and stir fry for another 2-3 minutes. Next, add the onion dices and stir fry for 1 minute. Follow with the bell peppers and stir for few seconds. Remove from pan and set it aside.
• In the remaining pan, drizzle a bit more oil. Saute the chopped garlic with medium heat for 1 minute, then follow with the ginger and stir for few seconds. Add the black beans stir fry for 1-2 minutes. Then pour the sauce mixture, stir unil the sauce start to get thick.
• Add the fried beef, onions and peppers in. Bring to heat over medium-high heat. Toss well to combine everything evenly for 1-2 minutes.
• Remove from heat and transfer to serving plate. Serve while hot with plain rice, egg fried rice or noodles.