Veal in Black Bean Sauce

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Beef in black bean sauce

This is how you make perfect Chinese-style homemade beef in black bean sauce. Use my homemade black bean dip recipe, or store-bought, and you’ll have a delicious stir-fry, packed with umami flavor.

• Preparation time 20 minutes minutes
• Cooking time 15 minutes minutes
• soaking time 1 hour hr
• Total time 1 hour hr 35 minutes mins
• Dinner Course
• Chinese cuisine
• 4 servings
• Calories 431 kcal

INSTRUCTIONS

Soak Black Beans:

• Start by soaking the fermented black beans. Place in a container and cover with cold water. Let soak for an hour.
• 4 tablespoons fermented black beans

Velvety meat:

• Now velvet the meat. Place the meat in a bowl and sprinkle with baking soda.
• 14 oz (400 g) beef steak, 1 tsp baking soda
• Rub the baking soda into the meat so that it is well coated.
• Cover and place in the refrigerator for 30 minutes.
• Rinse meat well under cold water, drain, and pat dry with kitchen towels. Place it in a bowl, ready to use in your stir-fry.

Preparation of the black bean sauce:

1. Once the beans have soaked for an hour, drain and rinse well.
2. Place the drained black beans in a bowl and mash them slightly with the back of a fork. I like to shred about three quarters of it and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over medium heat.
4. 1 tablespoon sesame oil, 1 tablespoon rapeseed oil
5. Add the garlic, ginger, and black beans and cook for one minute, stirring frequently, until fragrant.
6. 3 minced garlic cloves, 1 tablespoon minced ginger
7. Add rice wine, soy sauce, rice vinegar, sugar, pepper, and broth.
8. 2 tablespoons Chinese Shaoxing rice wine, or use dry sherry, 2 tablespoons dark soy sauce, 1 teaspoon rice vinegar, 2 teaspoons granulated or fine sugar, ½ teaspoon ground black pepper, 180 ml ¾ cup broth chicken or vegetables
9. Stir, bring to a boil, and simmer for 5 minutes, until slightly reduced.
10. Add half of the cornmeal mixture to thicken the sauce. Add more if you want the sauce to be thicker, then turn off the heat.
11. 1 tablespoon cornmeal (corn starch in the US)

Putting it all together:

1. Mix the softened beef with salt and pepper.
2. 1 pinch of salt, ½ teaspoon of black pepper
3. Heat the two-oil oil in a wok over high heat.
4. 1 tablespoon sesame oil, 1 tablespoon rapeseed/avocado or other neutral oil
5. Add meat and cook, stirring frequently, for 2-3 minutes, until meat is cooked.
6. Add the onion, red and green bell peppers and fry for a further 2-3 minutes, stirring frequently, until slightly softened.
7. 1 onion, 1 red bell pepper, 1 green bell pepper
8. Add black bean sauce, fry, stirring frequently, for 1-2 minutes, until sauce is heated through.

Attend:

• Serve over boiled rice, topped with chives and sesame seeds.
• Cooked rice, Sliced ​​spring onions, Mixed sesame seeds

✎ Notes

Don’t want to make your own black bean sauce? Replace the black bean sauce in this recipe with 250 ml of store-bought black bean sauce. *Taste Tip* – Check the ingredients on the side of the bottle, if it doesn’t contain garlic and ginger, add 3 minced garlic cloves and 1 tablespoon minced ginger into the stir fry at the same time as the onions and bell peppers. Don’t want to velvety the meat? The velveting process is necessary for cheaper, tougher cuts of meat, to make them more tender.
If you don’t want to velvety the meat, but still want tender, juicy meat, you’ll need to choose a more expensive cut of steak, such as ribeye or sirloin. Cut steak into thin strips, against the grain, before using. Nutrition information is approximate, per serving (this recipe makes 4) – DOES NOT INCLUDE rice.