Restaurant-Style Beef and Black Bean
Restaurant-Style Beef and Black Bean
Ingredients
For the Marinated Beef
- 1 pound beef, flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda, (optional, for extra tenderness)
For the Stir-fry
- 1/2 cup oil, for velveting, plus 1 tablespoon for stir-frying
- 3 cloves garlic, minced
- 2 tablespoons black bean paste
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 1/2 cups broccoli florets
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup Chinese stock, or chicken stock
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon potato starch
- 2 tablespoons water, (for slurry)
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with soy sauce, 1 tablespoon Shaoxing wine, cornstarch, 1 teaspoon sesame oil, and baking soda (if using). Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 10 min
- 2
Prepare the sauce slurry: In a small bowl, whisk together the potato starch and 2 tablespoons of water until smooth. Set aside.
⏱️ 2 min
- 3
Heat a wok over maximum heat until smoking. Add 1/2 cup of oil for velveting. Carefully add the marinated beef in a single layer to the hot oil. Stir-fry for 1-2 minutes until the beef is lightly browned on the outside but still moist and tender inside. Do not overcook.
⏱️ 3 min
- 4
Using a mesh ladle or strainer, remove the cooked beef from the wok and set aside. Pour out all but 1 tablespoon of the oil from the wok.
⏱️ 1 min
- 5
Return the wok to high heat. 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 to release its aroma.
⏱️ 1 min
- 7
Add the 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. Add the dark soy sauce, oyster sauce, Chinese stock, 1 teaspoon sesame oil, and 1 tablespoon Shaoxing wine. Stir-fry vigorously to combine all ingredients and coat them evenly with the sauce.
⏱️ 2 min
- 9
Give the potato starch slurry a quick whisk again and pour it into the wok while continuously stirring. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 10
Serve the Beef and Black Bean immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Marinated Beef
- 1 pound beef, flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda, (optional, for extra tenderness)
For the Stir-fry
- 1/2 cup oil, for velveting, plus 1 tablespoon for stir-frying
- 3 cloves garlic, minced
- 2 tablespoons black bean paste
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 1/2 cups broccoli florets
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup Chinese stock, or chicken stock
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon potato starch
- 2 tablespoons water, (for slurry)
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with soy sauce, 1 tablespoon Shaoxing wine, cornstarch, 1 teaspoon sesame oil, and baking soda (if using). Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 10 min - 2
Prepare the sauce slurry: In a small bowl, whisk together the potato starch and 2 tablespoons of water until smooth. Set aside.
⏱️ 2 min - 3
Heat a wok over maximum heat until smoking. Add 1/2 cup of oil for velveting. Carefully add the marinated beef in a single layer to the hot oil. Stir-fry for 1-2 minutes until the beef is lightly browned on the outside but still moist and tender inside. Do not overcook.
⏱️ 3 min - 4
Using a mesh ladle or strainer, remove the cooked beef from the wok and set aside. Pour out all but 1 tablespoon of the oil from the wok.
⏱️ 1 min - 5
Return the wok to high heat. 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 to release its aroma.
⏱️ 1 min - 7
Add the 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. Add the dark soy sauce, oyster sauce, Chinese stock, 1 teaspoon sesame oil, and 1 tablespoon Shaoxing wine. Stir-fry vigorously to combine all ingredients and coat them evenly with the sauce.
⏱️ 2 min - 9
Give the potato starch slurry a quick whisk again and pour it into the wok while continuously stirring. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 10
Serve the Beef and Black Bean immediately with steamed rice.
⏱️ 1 min