Stir Fried 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.

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 WITH BLACK BEAN SAUCE

Steps:

• In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
• Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you'd like to make this ahead.
• In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
• Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
• Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
• Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE

Steps:

• Wash rice and steam in rice cooker.
• Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
• Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
• Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
• Serve immediately with steamed white rice.

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat oil in wok and add the vegtables.
• Stir and cook 3 minutes.
• Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.

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.

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE

Steps:

• Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.
• Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes.
• Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.
• Add the stock and bring mixture to a boil.
• Reduce heat, cover and simmer 3 minutes or until chicken is cooked.
• Garnish with the remaining spring onions and serve.