Beef Stir Fry in Black Bean Sauce

This is a very popular and common household name in Chinese home-cooked dishes, which is also served in most Chinese restaurants.

Black bean is another widely-used seasoning in Chinese cooking, which can be found in many western countries in the form of pre-mixed black bean sauce in jars. It is usually made from fermented soya beans, or sometimes fermented black beans; and not to be confused with the raw black bean on its own.

Ingredients:

Main

  • 200g beef, cut into thin 4-5-cm strips
  • 200g broccolli, cut into bite size
  • 1 tablespoon black fermented bean, crushed
  • 2 cloves garlic, crushed or finely chopped
  • 2-cum cube ginger, crushed or finely chopped
  • 1 medium onion, cut into thin wedges
  • 1/2 cup vegetable oil

Marinade

  • 1 tablespoon light soya sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon flour
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon vegetable oil

Sauce

  • 1 teaspoon brown sugar
  • 1 teaspoon sea salt
  • 1 tablespoon oyster sauce
  • 1 tablespoon tapioca flour
  • 2 tablespoons water
  • 1 tablespoon sesame oil

Preparation:

  1. Add the marinade mix to the beef strips in a bowl, mix well and leave to marinate for about 20 minutes.
  2. In a small bowl, mix the crushed black bean, the garlic and the ginger, with a little water.
  3. In another small bowl, mix the sauce ingredients together.
  4. Heat the vegetable oil in a wok on high till it is smoking hot, add in the beef to quick fry it till golden brown. Remove just the beef and place aside in a plate.
  5. In the same wok, stirfry the onion till it is slightly browned. Add in the broccoli and quick-fry for a few minutes. Remove the vegetables and place aside with the beef.
  6. In the same wok with the remaining oil, add in the black bean mix and stirfry till it is slightly bubbling and scrap off any meat juice stuck on the wok. Pour the beef and vegetables back into the wok, stir and mix well.
  7. Pour in the sauce mix and stirfry till the sauce is evenly mixed-in and thickened.
  8. Serve with steaming-hot boiled rice.

Versatility Note:

  1. The heat has to be maintained at Medium to high at all times, to ensure the tenderness of the beef and the crunchiness of the vegetable.
  2. Broccoli can be replaced with green and/or red pepper.