Chinese Beef in Black Bean Sauce
Hello, fellow food enthusiasts! Today, let's embark on a culinary journey to the heart of Chinese cuisine, where the richness of Beef in Black Bean Sauce comes to life. This dish, with its tender beef and savory sauce, has always been a personal favorite, and I can't wait to share its magic with you.
Equipment
- 1 wok
- 1 deep bowl
- 1 bowl
Ingredients
- 2 teaspoons corn flour
- 1 tablespoon soy sauce
- 1 tablespoon black bean sauce
- 1 tablespoon hot chilli sauce
- 1/4 cup chicken stock
- 11/2 tablespoons peanut oil
- 11/2 pounds beef rump steak trimmed, very thinly sliced
- 1 medium onion cut into wedges
- 1 medium green bell pepper cut into 1-inch pieces
- 1 clove garlic crushed
- 3/4- inch fresh ginger peeled and grated
- 1/4 cup white mushrooms sliced
- 3 green onions cut into 2-inch pieces
Instructions
- In a deep bowl, whisk corn flour and soy sauce until well blended. Stir in black bean sauce, chilli sauce, and chicken stock.
- Over medium-high heat, heat 1 tablespoon oil in a wok, making sure the whole wok is coated. Cook beef in batches, until browned, about 1 to 2 minutes per batch. Transfer to a bowl.
- Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic, and ginger and stir-fry for another 3 to 4 minutes or until capsicum is just tender. Add mushrooms. Stir-fry for 2 minutes or until softened.
- Return beef to wok than add sauce mixture. Cook for 2 to 3 minutes or until sauce thickens. Add scallions. Toss to combine and serve.
Video
Notes
To ensure tender and juicy beef, select a tender cut like sirloin or flank steak. Slice the beef thinly against the grain to maximize tenderness. Marinate the beef in a mixture of soy sauce, ginger, garlic, and a touch of sugar. This marinade will infuse the beef with savory flavors and help tenderize it. For best results, allow the beef to marinate for at least 30 minutes before cooking.