Stir Fried Beef Noodles With Black Bean Garlic Sauce Food

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!

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 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.

BLACK BEAN GARLIC BEEF NOODLES

Steps:

• In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
• In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
• Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
• In same skillet heat remaining oil on medium heat.
• In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
• In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
• Add beef, noodles, and black bean mixture to peppers and onions.
• Cook and stir constantly over medium heat for a few minutes until sauce thickens.
• Serve immediately. Enjoy!
• Heat a wok or large sauté pan over high heat.
• Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
• Add 1/4 cup of the oil and swirl to coat the pan.
• Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
• Stir constantly.
• Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
• Last, add the salt and pepper.
• Remove the mixture from the heat and allow it to cool.
• Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
• Stir the purée back into the remaining mixture and cool completely.
• Use or store.
• Lasts 2 weeks, refrigerated.

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!

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 RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.