EASY BEEF IN BLACK BEAN SAUCE
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
- Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
- Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
- Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium
BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
- Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
- Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
- Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.
QUICK & EASY BEEF IN BLACK BEAN SAUCE
I have worked with a lot of asians and one friend of mine gave me a taste of her lunch dish and I had to have this recipe. You won't believe how easy and authentic it tastes.
Provided by Susie T
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
- It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
- Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
- Have all ingredients handy beside cooktop.
- Blend cornflour into beef stock making sure there are no lumps.
- Set aside.
- Heat oil in wok or large fry pan on high heat.
- (Tip: heat the pan first before adding oil; this prevents oil from burning).
- Brown beef in batches.
- Put aside.
- Clean out wok with paper towel and add vegetables all at once.
- Stir fry vegetable until just tender but not overcooked.
- Remove from pan.
- Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
- Sauce will thicken.
- Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
- It depends on your taste.
- Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.
BEEF AND BLACK BEANS WITH NOODLES
Provided by Marian Burros
Categories dinner, quick, main course
Time 19m
Yield 2 servings as part of a Chinese meal
Number Of Ingredients 12
Steps:
- Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
- Remove heads and tails from bean sprouts, and rinse.
- Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
- Rinse black beans to remove salt; drain.
- Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
- Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
- Add bean sprouts and spring onion and stir-fry.
- Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
- Remove from heat and stir in drained noodles.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 24 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
BITTER MELON AND BLACK BEAN SAUCE BEEF
A classic Chinese dish that can be made with chicken instead of beef. If chicken is used, cooking time will be more depending on the thickness of the chicken pieces.
Provided by Doug Wah
Categories World Cuisine Recipes Asian Chinese
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon.
- Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour.
- Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
- Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 8.6 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 340.2 mg, Sugar 1.5 g
SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE
This works best with rice that has been prepared earlier, then completely chilled in the fridge. From Jamie Oliver's Ministry Of Food.
Provided by Sara 76
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE YOUR STIR-FRY:.
- Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions.
- Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge.
- Trim any excess fat from your steak and slice the meat into finger sized strips.
- Peel and finely slice the ginger and garlic.
- Finely slice the chili.
- Cut the ends off your spring onions and finely slice.
- Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
- Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips.
- Add the sesame oil and mix everything together.
- TO COOK YOUR STIR-FRY:.
- Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good splash of groundnut oil and swirl it around.
- Add all your chopped ingredients from the bowl.
- Give the pan a really good shake to mix everything around quickly.
- Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn.
- Add the blackbean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime.
- Keep tossing.
- Taste and season with black pepper and a little more soy sauce, if required.
- Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
- Give the pan a quick wipe with a ball of kitchen paper and put back on the heat.
- Add some groundnut oil and swirwl it around.
- Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
- Once it's scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go.
- Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce if required.
- TO SERVE YOUR STIR-FRY:.
- Divide the rice between two bowls or plates.
- Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
- Serve with wedges of lime.2.
BEEF WITH BLACK BEAN SAUCE
Every time I get Chinese takeaway the black bean sauce is thick, tasty and plentiful, but every time I see a recipe for a black bean dish it has a thin sauce. This is my attempt at fixing it, the way I've done a few things is fairly unconventional, but makes it super easy to put together once the sauce has been made and you don't need to worry about the meat overcooking while the sauce thickens. I was originally going to use a can of mixed Asian stir-fry veggies in the sauce but the store didn't have any so I've listed what I used but go ahead and use whatever sounds good. If using fresh you can also saute at the same time as the onion and garlic. Note the recipe gives quite a strong and salty sauce that is great soaked up with with plenty of rice, if you like a fairly mild black bean sauce reduce the black bean paste for the sauce to 1/4 cup.
Provided by Peter J
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix marinade ingredients in a bowl, stir through steak cubes to coat well and marinate for 30-60 minutes.
- For the sauce heat oil in a large saucepan and lightly saute the onion and garlic until soft.
- Remove from heat, add all other sauce ingredients and mix well. At this stage if you like you can place the sauce in the refrigerator for later.
- Heat oil in a wok or frypan and cook beef until done to your liking, it won't be cooked much further so make sure it is done but being cubed it doesn't take long to cook.
- Return sauce to medium heat and stir until sauce starts to thicken. Allow it to bubble but not boil hard, this step will take about 5 minutes.
- Place cooked beef in the saucepan and warm through and mix for a few minutes.
- Serve over cooked plain rice with generous lashings of the sauce.
Nutrition Facts : Calories 428, Fat 25.6, SaturatedFat 9, Cholesterol 127.6, Sodium 93.9, Carbohydrate 9, Fiber 1.1, Sugar 1.9, Protein 36.5
CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.
Provided by BarbryT
Categories Vegetable
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
- (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
- Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
- Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
- Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
- Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.
BEEF AND BLACK BEAN SAUCE
Make and share this Beef and Black Bean Sauce recipe from Food.com.
Provided by Dolphin
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large frying pan.
- Stir-fry onion until tender.
- Add steak and stir-fry 3-4 minute.
- Stir in beans and mushrooms, stir-fry 2 minutes.
- Add black bean sauce and stock, stirring.
- When sauce boils add sprouts.
- Serve immediately with cooked noodles or rice.
Nutrition Facts : Calories 233.1, Fat 8.5, SaturatedFat 2.2, Cholesterol 71.3, Sodium 168.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.2, Protein 31.3
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