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
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
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.
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 IN BLACK BEAN SAUCE
healthy dinner
Provided by chantallenugent2016
Time 55m
Yield Makes 2
Number Of Ingredients 0
Steps:
- Mix the beef with the black bean and soy sauces and the cornflour. Leave it to marinate for 15-30 minutes. Cook the beef in the oil for 1-2 minutes, then add the pepper, chilli and ginger and cook for a further 2-3 minutes, until the vegetables have just softened. Serve immediately, garnished with coriander.
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BEEF IN BLACK BEAN SAUCE RECIPE | JAMIE OLIVER RECIPES
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Servings 2Total Time 35 minsCategory Beef RecipesPublished 2015-09-16
- 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, and then allow to dry out in the fridge.Trim any excess fat from your steak and slice the meat into finger-sized strips.
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