In this remarkable recipe, we will unlock the secret to transforming even the most economical cuts of beef into succulent, melt-in-your-mouth perfection. Fear not, for we have also included a step-by-step guide to craft your very own black bean sauce from scratch. And for those pressed for time, we offer a shortcut that utilizes store-bought sauce without compromising on taste.
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- I love the rich flavor of beef in black bean sauce. Although it requires a little more effort than other stir-fry recipes (especially when you make your own black bean sauce), it’s actually very simple.
- The sauce can be made ahead of time, or made as part of this recipe (aside from the hour needed to soak the beans, the rest of the sauce comes together in minutes).
- We’re also going to use a simple trick to soften or ‘velvet’ the meat, so it’s delicious and soft, just like in a Chinese restaurant.
What do we need?
For the black bean sauce
(or replace with 250ml store-bought black bean sauce)
