Beef and Black Bean Stir-Fry
Beef and Black Bean Stir-Fry
Ingredients
For the Velveting Beef
- 500 g beef, flank or sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
For the Stir-Fry
- 3 tablespoons vegetable oil, for cooking beef, plus more as needed
- 4 garlic, cloves, minced
- 2 tablespoons fermented black bean paste
- 1 onion, medium, cut into 2 cm pieces
- 1 1/2 cups broccoli florets
- 1 red bell pepper, cut into 2 cm pieces
- 1 green bell pepper, cut into 2 cm pieces
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 180 ml Chinese stock, or chicken stock
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons potato starch
- 3 tablespoons water
Instructions
- 1
Begin by velveting the beef. In a medium bowl, combine the thinly sliced beef with baking soda, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water. Mix well until the beef is evenly coated and the liquid is absorbed. Stir in 2 tablespoons of vegetable oil. Let it marinate for at least 15 minutes at room temperature.
⏱️ 15 min
- 2
Prepare the potato starch slurry by whisking together 1 1/2 tablespoons potato starch and 3 tablespoons water in a small bowl. Set aside.
⏱️ 2 min
- 3
Heat a wok over maximum heat until it begins to smoke lightly. Add 3 tablespoons of vegetable oil to the hot wok.
⏱️ 1 min
- 4
Add the marinated beef to the wok in a single layer, ensuring not to overcrowd it. Stir-fry for 1-2 minutes until the beef is about 80% cooked and lightly browned. Remove the beef from the wok and set aside, straining any excess oil back into the wok.
⏱️ 2 min
- 5
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for 15-30 seconds until fragrant.
⏱️ 1 min
- 6
Add the black bean paste and stir-fry for another 30 seconds, breaking it up with your spatula, until aromatic.
⏱️ 1 min
- 7
Add the chopped onion, broccoli florets, red bell pepper, and green bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 8
Return the cooked beef to the wok with the vegetables.
⏱️ 1 min
- 9
Pour in the dark soy sauce, oyster sauce, Chinese stock, sesame oil, and 1 tablespoon Shaoxing wine. Bring the sauce to a simmer.
⏱️ 1 min
- 10
Give the potato starch slurry a quick stir and then slowly pour it into the simmering sauce while continuously stirring. Cook for 30-60 seconds, or until the sauce has thickened to your desired consistency.
⏱️ 1 min
- 11
Serve the Beef and Black Bean immediately, preferably over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveting Beef
- 500 g beef, flank or sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
For the Stir-Fry
- 3 tablespoons vegetable oil, for cooking beef, plus more as needed
- 4 garlic, cloves, minced
- 2 tablespoons fermented black bean paste
- 1 onion, medium, cut into 2 cm pieces
- 1 1/2 cups broccoli florets
- 1 red bell pepper, cut into 2 cm pieces
- 1 green bell pepper, cut into 2 cm pieces
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 180 ml Chinese stock, or chicken stock
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons potato starch
- 3 tablespoons water
Instructions
- 1
Begin by velveting the beef. In a medium bowl, combine the thinly sliced beef with baking soda, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water. Mix well until the beef is evenly coated and the liquid is absorbed. Stir in 2 tablespoons of vegetable oil. Let it marinate for at least 15 minutes at room temperature.
⏱️ 15 min - 2
Prepare the potato starch slurry by whisking together 1 1/2 tablespoons potato starch and 3 tablespoons water in a small bowl. Set aside.
⏱️ 2 min - 3
Heat a wok over maximum heat until it begins to smoke lightly. Add 3 tablespoons of vegetable oil to the hot wok.
⏱️ 1 min - 4
Add the marinated beef to the wok in a single layer, ensuring not to overcrowd it. Stir-fry for 1-2 minutes until the beef is about 80% cooked and lightly browned. Remove the beef from the wok and set aside, straining any excess oil back into the wok.
⏱️ 2 min - 5
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for 15-30 seconds until fragrant.
⏱️ 1 min - 6
Add the black bean paste and stir-fry for another 30 seconds, breaking it up with your spatula, until aromatic.
⏱️ 1 min - 7
Add the chopped onion, broccoli florets, red bell pepper, and green bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 8
Return the cooked beef to the wok with the vegetables.
⏱️ 1 min - 9
Pour in the dark soy sauce, oyster sauce, Chinese stock, sesame oil, and 1 tablespoon Shaoxing wine. Bring the sauce to a simmer.
⏱️ 1 min - 10
Give the potato starch slurry a quick stir and then slowly pour it into the simmering sauce while continuously stirring. Cook for 30-60 seconds, or until the sauce has thickened to your desired consistency.
⏱️ 1 min - 11
Serve the Beef and Black Bean immediately, preferably over steamed rice.
⏱️ 1 min