Beef in Black Bean Sauce
Beef in Black Bean Sauce
Ingredients
For the Beef Marinade
- 1 pound beef, sliced against the grain into thin strips
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon dark soy sauce
- 1 tablespoon potato starch
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon vegetable oil
For the Black Bean Sauce
- 2 teaspoons garlic granules
- 2 tablespoons preserved black beans
- 3 tablespoons vegetable oil, divided
- 1 onion, medium, chopped
- 2 green peppers, medium, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons Chinese rice wine, Shaoxing wine, divided
- 1 1/2 cups water
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
For Serving
- 4 cups boiled rice
- 2 spring onions, chopped, for garnish
- 1/4 cup chilies in soy sauce, optional, for serving
Instructions
- 1
Place garlic granules in a small bowl and cover with hot water to rehydrate. In a separate small bowl, place preserved black beans and cover with hot water to rehydrate. Let both sit for 20 minutes.
⏱️ 20 min
- 2
While the garlic and black beans rehydrate, prepare the beef marinade. In a medium bowl, combine the sliced beef with salt, MSG, garlic powder, dark soy sauce, potato starch, bicarbonate of soda, and 1 tablespoon of vegetable oil. Mix thoroughly with your hands until all ingredients are well combined and the beef is evenly coated. For best results, cover and refrigerate overnight (720 minutes passive time). If time is short, marinate for at least 20 minutes.
⏱️ 5 min
- 3
After 20 minutes, drain the rehydrated garlic granules and preserved black beans. Crush the rehydrated black beans with a fork until mostly mashed.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a wok over high heat until very hot. Add the marinated beef in a single layer and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped onions and stir-fry for about 20 seconds.
⏱️ 1 min
- 6
Add the chopped green peppers to the wok. Season with additional salt and MSG to taste. Pour in 1 tablespoon of Chinese rice wine and cook, stirring, until the alcohol has evaporated, about 1 minute.
⏱️ 2 min
- 7
Add the drained rehydrated garlic granules and the crushed black beans to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 8
Return the cooked beef to the wok. Pour in 1 1/2 cups of water, dark soy sauce, and light soy sauce. Bring the mixture to a boil.
⏱️ 2 min
- 9
Add the remaining 1 tablespoon of Chinese rice wine and cook until the alcohol has evaporated, about 1 minute.
⏱️ 1 min
- 10
In a small bowl, whisk together 1 tablespoon of potato starch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the boiling sauce in the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 11
Serve the Beef in Black Bean Sauce immediately over hot boiled rice. Garnish with chopped spring onions. Optionally, serve with chilies in soy sauce on the side for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef in Black Bean Sauce
For the Beef Marinade
- 1 pound beef, sliced against the grain into thin strips
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon dark soy sauce
- 1 tablespoon potato starch
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon vegetable oil
For the Black Bean Sauce
- 2 teaspoons garlic granules
- 2 tablespoons preserved black beans
- 3 tablespoons vegetable oil, divided
- 1 onion, medium, chopped
- 2 green peppers, medium, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons Chinese rice wine, Shaoxing wine, divided
- 1 1/2 cups water
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
For Serving
- 4 cups boiled rice
- 2 spring onions, chopped, for garnish
- 1/4 cup chilies in soy sauce, optional, for serving
Instructions
- 1
Place garlic granules in a small bowl and cover with hot water to rehydrate. In a separate small bowl, place preserved black beans and cover with hot water to rehydrate. Let both sit for 20 minutes.
⏱️ 20 min - 2
While the garlic and black beans rehydrate, prepare the beef marinade. In a medium bowl, combine the sliced beef with salt, MSG, garlic powder, dark soy sauce, potato starch, bicarbonate of soda, and 1 tablespoon of vegetable oil. Mix thoroughly with your hands until all ingredients are well combined and the beef is evenly coated. For best results, cover and refrigerate overnight (720 minutes passive time). If time is short, marinate for at least 20 minutes.
⏱️ 5 min - 3
After 20 minutes, drain the rehydrated garlic granules and preserved black beans. Crush the rehydrated black beans with a fork until mostly mashed.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a wok over high heat until very hot. Add the marinated beef in a single layer and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped onions and stir-fry for about 20 seconds.
⏱️ 1 min - 6
Add the chopped green peppers to the wok. Season with additional salt and MSG to taste. Pour in 1 tablespoon of Chinese rice wine and cook, stirring, until the alcohol has evaporated, about 1 minute.
⏱️ 2 min - 7
Add the drained rehydrated garlic granules and the crushed black beans to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 8
Return the cooked beef to the wok. Pour in 1 1/2 cups of water, dark soy sauce, and light soy sauce. Bring the mixture to a boil.
⏱️ 2 min - 9
Add the remaining 1 tablespoon of Chinese rice wine and cook until the alcohol has evaporated, about 1 minute.
⏱️ 1 min - 10
In a small bowl, whisk together 1 tablespoon of potato starch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the boiling sauce in the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 11
Serve the Beef in Black Bean Sauce immediately over hot boiled rice. Garnish with chopped spring onions. Optionally, serve with chilies in soy sauce on the side for an extra kick.
⏱️ 1 min