Easy Beef In 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 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.

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.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

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.