BEEF AND PEPPERS IN BLACK BEAN SAUCE RECIPES

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EASY BEEF IN BLACK BEAN SAUCE RECIPE - BBC GOOD FOOD



Easy beef in black bean sauce recipe - BBC Good Food image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 14

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
sticky rice, to serve
coriander leaves, to serve (optional)

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, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.38 milligram of sodium

BEEF IN BLACK BEAN SAUCE RECIPE - BBC FOOD



Beef in black bean sauce recipe - BBC Food image

An authentic version of the classic beef in black bean sauce from Jeremy Pang. This recipe uses feremented black soy beans, which you can find in Asian supermarkets, online and in large supermarkets. They give great flavour to the dish – far superior to anything you'll find in a jar of black bean sauce.

Provided by Jeremy Pang

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2–3

Number Of Ingredients 19

300g/10½oz rib-eye or rump steak
1 tsp sesame oil
1 tsp sugar
1 pinch Chinese five-spice powder
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp rice wine
1 ladleful chicken stock, water, beer or lager (about 5 tablespoons)
2 tsp salted fermented black soy beans
2 garlic cloves, finely chopped
3cm/1¼in fresh root ginger, peeled and finely chopped
½ brown onion, sliced
½ green or red pepper, sliced
1 spring onion, roughly chopped, plus extra to garnish (optional)
3 cavolo nero or kale leaves, roughly chopped
2 tbsp vegetable oil
chopped fresh coriander, to garnish (optional)

Steps:

  • To make the beef, bash the beef slices with a meat mallet, the side of a heavy knife or a rolling pin to flatten, then finely slice into strips. Combine the sesame oil, sugar, Chinese five-spice powder, soy sauce and cornflour in a small bowl. Place the beef in a large bowl and massage the marinade well into the meat until well covered and there is no sauce left at the bottom of the bowl.
  • To make the sauce, place all of the ingredients for the sauce in a small bowl and mix together well.
  • To make the stir fry, put the black soy beans in a small bowl or ramekin and cover with boiling water (about 2–3 tablespoons water) and leave to soak for about 10 minutes. Drain through a sieve and then crush in a pestle and mortar with the garlic and ginger until you have a coarse paste. Transfer back to the ramekin.
  • Get all the remaining stir fry ingredients to hand (the stir fry is cooked very quickly so you need everything ready to add to the wok).
  • Heat 1 tablespoon oil in a wok over a high heat and once smoking hot, add the onions, peppers and spring onion. Cook for 1 minute, then add the cavolo nero and continue to stir-fry for a minute. At this point, transfer the vegetables out of the wok to a bowl to make space for stir-frying the beef. Add the remaining oil to the wok and bring it back to a high heat. Once smoking hot, add the beef to the wok and press down with a spatula to separate out the pieces. Do not turn the beef too quickly, just press down to sear the pieces for 30 seconds–1 minute and then turn once and sear the other side of the beef in the same way. Once browned on both sides, add the soy bean mixture and stir-fry for 1 minute before returning the vegetables back to the wok.
  • Ensure the wok is at a high heat before pouring the sauce into the wok and bringing to a vigorous boil. Boil while stirring for a further minute. Garnish with spring onion or coriander and serve immediately.

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