Beef in Black Bean Sauce
Course: MainCuisine: ChineseDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesCalorieskcal
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Ingredients
- Marinade
500 g Beef (preferably rump steak)
1 tbsp Soy Sauce
1 tbsp Corn Starch
1 tsp Vegetable Oil
- Sauce
2 tbsp Douchi (Fermented Black Beans)
2 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tsp Sugar
1 tbsp Water
- Stir Fry
2 tbsp Vegetable Oil
1 tbsp Garlic (minced)
1 tbsp Ginger (minced)
1 Green or Red Bell Pepper (sliced)
2 Spring Onions (chopped)
1~2 Fresh Red Chillies (sliced)
Directions
- In a bowl, combine the beef slices with soy sauce, cornstarch, and vegetable oil. Mix well and let it marinate for about 20-30 minutes.
- In a small bowl, mix the fermented black beans, oyster sauce, soy sauce, sugar, and water. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add the marinated beef in batches (to avoid overcrowding) and stir-fry until browned but not fully cooked. Remove from the pan and set aside.
- In the same pan, add more oil if needed and stir-fry the garlic and ginger until fragrant.
- Add the sliced onion and bell pepper, cooking until they start to soften.
- Return the beef to the pan and add the sauce mixture. Stir well to coat everything.
- Cook for an additional 2-3 minutes until the beef is cooked through and the sauce is thickened.
- Stir in the chopped green onions and fresh chilies (if using) just before serving.
- Serve hot over steamed rice or noodles.
Notes
- Enjoy your beef in black bean sauce!
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