Beef in Black Bean Sauce with Green Peppers

Beef in Black Bean Sauce, just like the Chinese takeaway. No sorry, I'll rephrase that, better than the takeaway and all freshly cooked.
 
Beef in Blackbean Sauce

Fermented Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use. Now you'll find them here in a Chinese supermarket such as Wing Yip or local Chinese supermarket. We have one kind of near here so it's good. Remember it is 'Preserved' fermented black beans you are after not in any kind of sauce.   





Fermented Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use.

ingredients:

400g very thinly sliced beef - sliced into 1 x 2 inch strips
2 tablespoons of fermented black beans - rinsed, drained and then soaked in a little water for 15 minutes.

You will also need:
1 large onion - cut into bite sized pieces
3 dried red chilies - deseeded but left whole
2 green bell peppers - cut into bite sized pieces
3 spring onions - sliced in half lengthwise and then cut into cut into 1 inch lengths
about 4 slices fresh ginger - finely chopped (to make about a 1 teaspoon)
2 fat cloves of garlic - finely chopped
2 teaspoons of sugar
vegetable oil for frying

To marinade the beef:
1 tablespoon of vegetable oil
1/2 a tablespoon of cornflour (UK) or cornstarch (US)
1 tablespoon of Shaoxhing (Chinese) rice wine
1/2 tablespoon of light soy sauce
1/2 tablespoon of dark soy sauce

To make the sauce mix together in a small bowl:
3 tablespoons light soy sauce
1/2 a tablespoon of dark soy sauce
2 teaspoons of sugar
1/2 a teaspoon Chinese black vinegar
1 tablespoon water
1 good tablespoon of oyster sauce
2 teaspoon cornflour

instructions

Mix together the marinade ingredients and add the sliced beef. Set aside for about 20 minutes to half an hour.

Make sure you've rinsed and soaked the black beans then drain from the water and add set aside. You can then mix together the sauce ingredients and add the drained black beans to it and set aside.

Now, it's a good idea to wear an apron - as this can get messy!

When you have everything at the ready, heat a glug vegetable oil in a wok.

First cook the beef; drain what little marinade there is and then stir fry until it's almost cooked - this will take just a minute or two.  Remove the beef from the wok and set aside.

Wipe the wok with kitchen paper and heat up another glug oil.  When it's nice and hot, add the onions, bell peppers, spring onions and whole dried red chilies.  Stir fry for about 3 minutes.

Now add the garlic and ginger and stir for another minute - don't let the garlic burn or it will taste bitter.

Add the black bean sauce mixture and stir fry for a few minutes more. Put the beef back in giving it all a good stir.

Before serving, remove the whole chillies and discard.  Serve with rice or noodles.
Created using The Recipes Generator

3 comments

  1. One of our favourite dishes Jan. We always get this when we get a takeaway! xxoo

    ReplyDelete
  2. I'm raving too Jan, it looks delicious!

    ReplyDelete
  3. I'm dialing 1=800-yumm-jan for chinese!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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