Introduction
Experience the rich flavors of Asian cuisine with this delightful beef in black bean sauce dish. Combining tender marinated beef with fermented black beans and vibrant vegetables, this stir-fry is perfect for a quick and satisfying meal. Whether you’re a seasoned cook or a novice, this recipe will guide you through creating a savory dish that pairs perfectly with steamed rice.
Detailed Ingredients with measures
– 400g (14 oz) beef rump steak, thinly sliced (3mm / 0.1″)
– 1 tbsp light soy sauce
– 1 tsp dark soy sauce
– 1 tbsp oyster sauce
– 2 tsp cornflour (cornstarch)
– 1/4 tsp baking soda (bi-carbonate)
– 1 tbsp sesame oil (toasted)
– 1/2 cup (75g) preserved black beans (fermented black beans)
– 1 medium brown onion, cut into 2.5 cm (1″) squares
– 1 medium green capsicum (bell pepper), cut into 2.5 cm (1″) squares
– 1 tbsp garlic, finely minced (about 4 cloves)
– 1 tbsp Chinese cooking wine (Shaoxing wine)
– 1 cup water
– 2 tsp white sugar
– 1/2 cup peanut oil (or vegetable/canola oil)
Prep Time
1 hour (including marination time)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 2-3 people
Directions
1. Marinate the Beef: Combine light soy sauce, dark soy sauce, oyster sauce, cornflour, and baking soda in a bowl. Add the sliced beef, ensuring each piece is well-coated. Incorporate the sesame oil and mix thoroughly. Cover and refrigerate for 1 hour.
2. Prepare the Black Beans: Rinse the preserved black beans under cold water. Soak them in water for 30 minutes to 1 hour. Drain and set aside.
3. Cook the Beef: Heat the peanut oil in a wok over high heat. Add the marinated beef slices and stir-fry for about 1 minute until they change color. Remove the beef with a slotted spoon and set aside.
4. Stir-Fry Vegetables and Black Beans: Discard most of the oil from the wok, leaving about 3 tablespoons. Add the soaked black beans and stir-fry for 20 seconds. Add the minced garlic and stir-fry for another 10 seconds. Introduce the onion and green capsicum pieces, stir-frying for 1 minute until the onion edges soften.
5. Combine and Finish: Return the cooked beef to the wok. Pour the Chinese cooking wine around the edge of the wok, allowing it to sizzle and evaporate slightly. Add the water and white sugar, stirring to combine. Cook for another minute until the sauce thickens and coats the beef and vegetables.
6. Serve: Transfer the beef in black bean sauce to a serving dish. Serve hot with steamed white rice.
Detailed Directions and Instructions
Marinate the Beef
– Combine light soy sauce, dark soy sauce, oyster sauce, cornflour, and baking soda in a bowl.
– Add the sliced beef, ensuring each piece is well-coated.
– Incorporate the sesame oil and mix thoroughly.
– Cover and refrigerate for 1 hour.
Prepare the Black Beans
– Rinse the preserved black beans under cold water.
– Soak them in water for 30 minutes to 1 hour.
– Drain and set aside.
Cook the Beef
– Heat the peanut oil in a wok over high heat.
– Add the marinated beef slices and stir-fry for about 1 minute until they change color.
– Remove the beef with a slotted spoon and set aside.
Stir-Fry Vegetables and Black Beans
– Discard most of the oil from the wok, leaving about 3 tablespoons.
– Add the soaked black beans and stir-fry for 20 seconds.
– Add the minced garlic and stir-fry for another 10 seconds.
– Introduce the onion and green capsicum pieces, stir-frying for 1 minute until the onion edges soften.
Combine and Finish
– Return the cooked beef to the wok.
– Pour the Chinese cooking wine around the edge of the wok, allowing it to sizzle and evaporate slightly.
– Add the water and white sugar, stirring to combine.
– Cook for another minute until the sauce thickens and coats the beef and vegetables.
Serve
– Transfer the beef in black bean sauce to a serving dish.
– Serve hot with steamed white rice.
Notes
Beef Slicing
– Ensure the beef is sliced thinly (3mm or 0.1 inches) to ensure quick and even cooking.
Black Bean Preparation
– Soaking black beans helps to rehydrate them and soften their texture, enhancing their flavor in the dish.
Oil Choice
– Peanut oil is preferred for its flavor, but vegetable or canola oil can be substituted if needed.
Cooking Temperature
– High heat is crucial when stir-frying to achieve the desired texture and flavor in the beef and vegetables.
Water and Sauce Consistency
– Adjust the amount of water based on your preference for sauce thickness; more water will create a thinner sauce.
Cook techniques
Marinating the Beef
Marinating the beef helps to tenderize the meat and infuse it with flavor. The combination of soy sauces, oyster sauce, cornflour, and baking soda not only enhances taste but also improves the beef’s texture.
Soaking Preserved Black Beans
Soaking the preserved black beans helps to reduce their saltiness and allows them to soften, making them easier to incorporate into the stir-fry.
Stir-Frying
Stir-frying at high heat ensures that the beef cooks quickly while retaining its juiciness. Using a wok allows for even cooking and a quick release of moisture, which is essential for achieving the desired texture.
Combining Flavors
Pouring the Chinese cooking wine around the edge of the wok creates steam that helps distribute the aroma throughout the dish. This technique enhances the overall flavor profile of the stir-fry.
Thickening the Sauce
Adding water and white sugar towards the end of cooking helps thicken the sauce while balancing the flavors. Stirring continuously ensures that the sauce evenly coats the beef and vegetables.
FAQ
What is the purpose of baking soda in the marinade?
Baking soda helps to tenderize the beef by breaking down the muscle fibers, resulting in a softer texture.
Can I use fresh black beans instead of preserved ones?
Fresh black beans have a different flavor and texture compared to preserved black beans. If you choose to use fresh, they will require cooking beforehand.
Is there a substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, you can use dry sherry or a mixture of equal parts white wine and rice vinegar as a substitute.
What type of oil is best for stir-frying?
Peanut oil is ideal for stir-frying due to its high smoke point and unique flavor. However, vegetable or canola oil can also be used as alternatives.
How can I make this dish less salty?
To reduce the saltiness, use low-sodium soy sauce and rinse the preserved black beans thoroughly before soaking them.
Conclusion
This Beef in Black Bean Sauce recipe offers a delightful combination of marinated beef and savory black beans, enhanced by the crunch of fresh vegetables. With its quick preparation and rich flavors, this dish is perfect for a weeknight dinner or a special occasion. Pair it with steamed rice for a satisfying meal that is sure to impress.
More recipes suggestions and combination
Sweet and Sour Beef Stir-Fry
Use the beef marinade and substitute black beans with a mix of pineapple and bell peppers, adding vinegar and sugar for a sweet and tangy flavor profile.
Beef and Broccoli
Replace the black beans with steamed broccoli, using the same marinade for the beef to create a classic stir-fry that’s both nutritious and delicious.
Szechuan Beef
Incorporate Szechuan peppercorns and chili paste into the stir-fry for a spicy kick, while keeping the marinated beef and vegetables.
Beef and Green Beans
Swap the capsicum for green beans and follow the same cooking method to enjoy a variation that highlights the crunch of fresh green beans.
Vegetable and Black Bean Stir-Fry
Omit the beef and focus on a medley of colorful vegetables such as zucchini, carrots, and snow peas, cooking them with the black beans and sauce for a vegetarian option.
