Stir-Fried Beef in Savory Black Bean Sauce Recipe

Black Bean Sauce:

• 4 tbsp fermented black beans
• 1 tbsp sesame oil
• 1 tbsp neutral oil (rapeseed/avocado)
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 2 tbsp Shaoxing rice wine (or dry sherry)
• 2 tbsp dark soy sauce
• 1 tsp rice vinegar
• 2 tbsp granulated or caster sugar
• ½ tsp ground black pepper
• 180 ml (3/4 cup) chicken or vegetable stock
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

Beef:

• 400 g (14 oz) beef steak, thinly sliced against the grain
• 1 tsp bicarbonate of soda (for velveting)

Also:

• Pinch of salt
• ½ tsp black pepper
• 1 tbsp sesame oil
• 1 tbsp neutral oil (rapeseed/avocado)
• 1 onion, cut into chunky pieces
• 1 red bell pepper, deseeded and chunky
• 1 green bell pepper, deseeded and chunky

To Serve:

• Boiled rice
• Sliced spring onions (scallions)
• Mixed sesame seeds

Soaking the black beans:

• Place fermented black beans in a bowl, cover with cold water and soak for 1 hour. Drain and rinse before using.

Velveting the beef:

• Put the sliced beef in a bowl and sprinkle over the bicarbonate. Rub it in so the meat is evenly coated.
• Cover and refrigerate for 30 minutes.
• Rinse the beef thoroughly in cold water, drain and pat dry with kitchen towels. Set aside.

Making the black bean sauce:

• After soaking, drain and rinse the black beans. Place in a bowl and mash most of them, leaving some whole for texture.
• Heat sesame and neutral oil in a small saucepan over medium heat. Add garlic, ginger and the mashed beans and fry for about a minute until fragrant.
• Add the rice wine, dark soy sauce, rice vinegar, sugar, black pepper and stock. Stir, bring to a boil and simmer for 5 minutes to reduce slightly.
• Stir in half the cornflour slurry and cook until the sauce thickens to your liking. Add more slurry if needed, then remove from the heat.

Bringing it all together:

• Season the tenderised beef with a pinch of salt and the black pepper.
• Heat the sesame and neutral oils in a wok over high heat. Add the beef and stir-fry for 2–3 minutes until just cooked.
• Add the onion and bell peppers and fry for a further 2–3 minutes until slightly softened.
• Pour in the black bean sauce and stir for 1–2 minutes until everything is heated through and coated.

Serve:

• Serve the beef and sauce over boiled rice. Scatter sliced spring onions and mixed sesame seeds on top.

Don’t want to make your own black bean sauce?

Use 250ml of a good-quality store-bought black bean sauce as a direct substitute. If the jarred sauce lacks garlic or ginger, add 3 minced garlic cloves and 1 tbsp minced ginger when you add the onions and peppers to boost flavour.

Don’t want to velvet the beef?

Velveting helps when using tougher cuts. If you skip that step, use a tender cut such as ribeye or sirloin and slice thinly against the grain to keep the meat juicy.

Nutritional information is approximate per serving (recipe serves 4) — rice not included.

Nutrition