Beef in Black Bean Sauce with Green Peppers
Beef in Black Bean Sauce with Green Peppers
Ingredients
For the Black Beans
- 1/2 cup Wang Jiang Preserved Beans with Ginger, from a 400g can
- 1 cup hot water, as needed to cover beans
For the Beef Marinade (Velveting)
- 1 pound topside beef, cut across the grain into strips
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon potato starch
- 1 teaspoon dark soy sauce
- 1 teaspoon vegetable oil
For the Stir-fry
- 2 tablespoons vegetable oil, for cooking
- 1 onions, chopped
- 2 green peppers, chopped
- 1 tablespoon aged garlic puree, not jarred or tubed variety
- 1/4 teaspoon salt, divided, for stir-fry
- 1/4 teaspoon MSG, divided, for stir-fry
For the Sauce
- 1/2 cup water
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 2 tablespoons rice wine
- 1 tablespoon potato starch, for slurry
- 2 tablespoons water, for slurry
Instructions
- 1
Place the Wang Jiang Preserved Beans with Ginger into a bowl and cover them with hot water. For optimal flavor, refrigerate overnight, or proceed immediately if time is limited.
⏱️ 5 min
- 2
Drain the black beans thoroughly, then lightly smash them with a fork.
⏱️ 2 min - 3
In a bowl, combine the beef strips with baking soda, 1/2 teaspoon salt, 1/2 teaspoon MSG, garlic powder, 1 tablespoon potato starch, 1 teaspoon dark soy sauce, and 1 teaspoon vegetable oil. Mix thoroughly by hand until the beef is well coated.
⏱️ 5 min
- 4
Marinate the beef in the refrigerator for at least 20 minutes, or overnight for best results.
⏱️ 20 min
- 5
Heat a wok with 2 tablespoons of vegetable oil over the highest possible heat setting until shimmering.
⏱️ 2 min
- 6
Add the marinated beef to the hot wok and stir-fry until it is browned and cooked through.
⏱️ 4 min
- 7
Add the chopped onions to the wok, along with a pinch of salt and a pinch of MSG. Continue to stir-fry until the onions begin to soften.
⏱️ 3 min
- 8
Add the chopped green peppers to the wok and stir-fry until they start to soften and develop a slight char.
⏱️ 3 min
- 9
Stir in the smashed black beans and aged garlic puree. Add another pinch of salt and a pinch of MSG. Stir-fry for approximately 20 seconds.
⏱️ 1 min
- 10
Pour 1/2 cup of water into the wok. Add the remaining salt and MSG, and the light soy sauce. Bring the mixture to a boil and let it simmer for about 1 minute.
⏱️ 2 min
- 11
Add 1/2 teaspoon of dark soy sauce for color.
- 12
Add the rice wine and cook it off for about 20 seconds.
⏱️ 1 min
- 13
In a small bowl, whisk together 1 tablespoon of potato starch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 14
Serve the Beef in Black Bean Sauce with Green Peppers immediately, typically over steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Beef in Black Bean Sauce with Green Peppers
For the Black Beans
- 1/2 cup Wang Jiang Preserved Beans with Ginger, from a 400g can
- 1 cup hot water, as needed to cover beans
For the Beef Marinade (Velveting)
- 1 pound topside beef, cut across the grain into strips
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon potato starch
- 1 teaspoon dark soy sauce
- 1 teaspoon vegetable oil
For the Stir-fry
- 2 tablespoons vegetable oil, for cooking
- 1 onions, chopped
- 2 green peppers, chopped
- 1 tablespoon aged garlic puree, not jarred or tubed variety
- 1/4 teaspoon salt, divided, for stir-fry
- 1/4 teaspoon MSG, divided, for stir-fry
For the Sauce
- 1/2 cup water
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 2 tablespoons rice wine
- 1 tablespoon potato starch, for slurry
- 2 tablespoons water, for slurry
Instructions
- 1
Place the Wang Jiang Preserved Beans with Ginger into a bowl and cover them with hot water. For optimal flavor, refrigerate overnight, or proceed immediately if time is limited.
⏱️ 5 min - 2
Drain the black beans thoroughly, then lightly smash them with a fork.
⏱️ 2 min - 3
In a bowl, combine the beef strips with baking soda, 1/2 teaspoon salt, 1/2 teaspoon MSG, garlic powder, 1 tablespoon potato starch, 1 teaspoon dark soy sauce, and 1 teaspoon vegetable oil. Mix thoroughly by hand until the beef is well coated.
⏱️ 5 min - 4
Marinate the beef in the refrigerator for at least 20 minutes, or overnight for best results.
⏱️ 20 min - 5
Heat a wok with 2 tablespoons of vegetable oil over the highest possible heat setting until shimmering.
⏱️ 2 min - 6
Add the marinated beef to the hot wok and stir-fry until it is browned and cooked through.
⏱️ 4 min - 7
Add the chopped onions to the wok, along with a pinch of salt and a pinch of MSG. Continue to stir-fry until the onions begin to soften.
⏱️ 3 min - 8
Add the chopped green peppers to the wok and stir-fry until they start to soften and develop a slight char.
⏱️ 3 min - 9
Stir in the smashed black beans and aged garlic puree. Add another pinch of salt and a pinch of MSG. Stir-fry for approximately 20 seconds.
⏱️ 1 min - 10
Pour 1/2 cup of water into the wok. Add the remaining salt and MSG, and the light soy sauce. Bring the mixture to a boil and let it simmer for about 1 minute.
⏱️ 2 min - 11
Add 1/2 teaspoon of dark soy sauce for color.
- 12
Add the rice wine and cook it off for about 20 seconds.
⏱️ 1 min - 13
In a small bowl, whisk together 1 tablespoon of potato starch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min - 14
Serve the Beef in Black Bean Sauce with Green Peppers immediately, typically over steamed rice.