Beef With Black Bean And Chilli Sauce Food

BLACK BEAN BEEF CHILI RECIPE

Steps:

• Heat vegetable oil in a large skillet, add ground beef and cook until browned and all juices came out on medium heat covered - about 10-15 minutes. Drain from grease and juices.
• In a large pan, heat olive oil on medium heat, add onions and garlic, cook for about 3 minutes, add carrot and continue cooking for 2 more minutes, stirring.
• Add cumin, paprika, chili powder, Italian seasoning to the onion mixture and continue cooking, stirring, to mix everything well. Add cooked and drained ground beef from step 1.
• Add canned tomatoes with juices, slicing tomatoes into small chunks before adding. Add beef broth. Bring mixture to boil and cook covered on low heat, simmering, for 1 hour.
• After 1 hour, add black beans, salt and continue cooking for 20 more minutes, covered.
• To serve, top with grated cheddar cheese, chopped green onions and sour cream.

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.

GROUND BEEF AND BLACK BEAN CHILI

Steps:

• Peel the onion and dice it.
• Remove the stem and seeds from the bell pepper and dice.
• Peel and mince the garlic.
• Place a large deep skillet or Dutch oven over medium heat. Add the ground beef to the skillet and cook for about 4 minutes, breaking it up and stirring frequently.
• Add the diced onion and bell pepper and continue to cook until the onion is tender. Add remaining ingredients.
• Reduce the heat to the lowest level and simmer for about 1 to 2 hours, or transfer to the slow cooker and cook on low for 3 to 4 hours.
• Serve the chili with cornbread or crackers.

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.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES

Steps:

• In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
• Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
• To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

BLACK BEAN CHILLI

Steps:

• In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
• Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

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.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE

Steps:

• TO PREPARE YOUR STIR-FRY:.
• 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, then allow to dry out in the fridge.
• Trim any excess fat from your steak and slice the meat into finger sized strips.
• Peel and finely slice the ginger and garlic.
• Finely slice the chili.
• 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 ginger, garlic, chilli, spring onions, coriander stalks and steak strips.
• Add the sesame oil and mix everything together.
• TO COOK YOUR STIR-FRY:.
• Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good splash of 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 blackbean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime.
• Keep tossing.
• Taste and season with black pepper and a little more soy sauce, if required.
• 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 some groundnut oil and swirwl it around.
• Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
• 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 little soy sauce if required.
• TO SERVE YOUR STIR-FRY:.
• Divide the rice between two bowls or plates.
• Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
• Serve with wedges of lime.2.