Beef in Black Bean Sauce with Green Peppers

Making Chinese Beef in Black Bean Sauce with Green Peppers at home is quick and easy and tastes just like the takeaway.

Beef in Black Bean Sauce with Green Peppers

You will need Preserved Fermented Black Beans, please see my note below. They're usually preserved in ginger and salt.

Chinese preserved fermented black beans

How to use Preserved Fermented Black Beans:
You must rinse them to get rid of the salt and then soak in a little warm water for around 15 minutes. Drain and chop finely before using.

You'll find them here in Chinese supermarkets such as Wing Yip. Please remember though that it's 'Preserved fermented' black beans you're after, and certainly not in any kind of sauce.

Also, beware of people selling them on Amazon UK at silly prices; I've seen someone wanting £65 GBP for a tub 😨 seriously, they are having a laugh as they are only a couple of quid, so please be sure you don't pay over the top.

Chinese Black Vinegar:
There are two types of Chinese black vinegar sold. One will be labelled Black Vinegar and the other is Sweetened Black Vinegar.

Sweetened black vinegar is very different and has added sugar and flavourings, usually including ginger. This ingredient is used primarily for braised pork dishes. Therefore it's important that you don't use the sweetened vinegar to replace regular black vinegar.

What can you use as a substitute for Chinese Black Vinegar?
Clearly, it's best if you can get the real thing, but some people say a little balsamic vinegar with a splash of Worcestershire sauce, which helps to cut the sweetness.

I've also heard people saying you can use malt vinegar to replace the black vinegar, although I say they taste completely different.

Top Tip!

In this recipe, you only need a half teaspoon so I say just leave it out altogether if you can't get any. 

Beef in Black Bean Sauce with Green Peppers

Serves 2
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 chillies - deseeded but left whole
2 green bell peppers - cut into bite-sized pieces
3 spring onions - sliced in half lengthwise and then 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 caster sugar
vegetable oil for frying

To marinate the beef:
1 tablespoon of vegetable oil
1/2 a tablespoon of cornflour (UK) or cornstarch (US)
1 tablespoon of Shaoxing (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

Method:
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.

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 chillies. 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.

Find other Chinese recipes by scrolling to the very bottom of this post and select Chinese Recipes.


chinese,black,bean,sauce,peppers,recipe
Chinese,Main,Beef
Chinese
Yield: 2
Author:

Beef with Green Peppers in Black Bean Sauce

Beef with Green Peppers in Black Bean Sauce

You must prepare the black bean before using.
Rinse, drain and then soak in a little warm water for 15 minutes.
Drain and chop finely.
prep time: 20 Mcook time: 6 Mtotal time: 26 M

ingredients:

  • 400g very thinly sliced beef - sliced into 1 x 2-inch strips
  • 2 tablespoons of fermented black beans
  • 1 large onion - cut into bite-sized pieces
  • 3 dried red chillies - deseeded but left whole
  • 2 green bell peppers - cut into bite-sized pieces
  • 3 spring onions - sliced in half lengthwise and then 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 caster sugar
  • vegetable oil for frying
To marinate the beef
  • 1 tablespoon of vegetable oil
  • 1/2 a tablespoon of cornflour (UK) or cornstarch (US)
  • 1 tablespoon of Shaoxing (Chinese) rice wine
  • 1/2 tablespoon of light soy sauce
  • 1/2 tablespoon of dark soy sauce
For the sauce
  • 3 tablespoons light soy sauce
  • 1/2 a tablespoon of dark soy sauce
  • 2 teaspoons of caster sugar
  • 1/2 a teaspoon Chinese black vinegar - leave this out if you can't get it
  • 1 tablespoon water
  • 1 good tablespoon of oyster sauce
  • 2 teaspoon cornflour

instructions:

How to cook Beef with Green Peppers in Black Bean Sauce

  1. Mix together the marinade ingredients and add the sliced beef. Set aside for about 20 minutes to half an hour.
  2. Make sure you've rinsed and soaked the black beans then drain from the water and add set aside. 
  3. You can then mix together the sauce ingredients and add the drained black beans to it and set aside.
  4. When you have everything at the ready, heat a little vegetable oil in a wok. 
  5. 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.
  6. Wipe the wok with kitchen paper and heat up another small amount of oil. When it's nice and hot, add the onions, bell peppers, spring onions, and whole dried red chillies. Stir fry for about 3 minutes.
  7. Now add the garlic and ginger and stir for another minute - don't let the garlic burn or it will taste bitter. 
  8. 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.
  9. 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

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Cheers
Jan