Quick 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.

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.

QUICK AND EASY STIR-FRY BEEF

Steps:

• Rinse rice in pot, and cook (follow package directions).
• While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
• Make sure that the steak is coated in marinade.
• Wash pea pods and pinch off the ends.
• Chop the green onions and slice ginger.
• Heat large skillet on high heat.
• Drop 1 tbsp olive oil onto skillet.
• Put meat and marinade in skillet and fry until brown.
• Add more olive oil if necessary.
• Add ginger and green onions to skillet.
• Fry 1 minute.
• Add the pea pods and water chestnuts.
• Fry until pea pods are hot but not soggy.
• The rice should be finished by now.
• Serve stir-fry over rice.
• NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
• I microwave them for 2 minutes to defrost them.
• You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
• You can also add more vegetables, such as carrots and/or peppers.
• I also buy the steak "thin sliced", and cut those slices up.
• Makes it cook really fast and a bit more fun to eat.

FIVE-SPICE BEEF WITH BLACK BEAN SAUCE & BOK CHOI

Steps:

• Mix the sauce ingredients together in a small saucepan, then gently simmer until hot. Heat a griddle pan until very hot. Rub the five-spice all over the steak, then season with a little salt and pepper. Sear steak for 2-3 mins on each side until cooked to your liking, then leave to rest.
• Meanwhile, gently simmer or steam the bok or pak choi for 4-5 mins until wilted, but still crunchy. Toss the greens in a few tbsps of sauce and the sesame oil. Cut steak into thick slices. Serve on a plate with a small pot of sauce, the greens and some steamed rice.

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE

Steps:

• Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.