INGREDIENTS:
- 400g beef steak (flank, flat iron, rump or sirloin), thinly sliced against the grain
- 1 tsp baking soda
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 onion, cut into chunky pieces
- 1 red bell pepper, deseeded and cut into chunky pieces
- 1 green bell pepper, deseeded and cut into chunky pieces
- 3 cloves garlic, finely chopped
- 1 tbsp fresh ginger, grated
- 4 tbsp fermented black beans, soaked in water for 1 hour, then rinsed and lightly mashed
- 2 tbsp Shaoxing rice wine (or dry sherry)
- 2 tbsp dark soy sauce
- 1 tsp rice vinegar
- 2 tbsp sugar
- 180 ml chicken or vegetable stock
- 1 tbsp cornstarch mixed with 3 tbsp cold water (cornstarch slurry)
- Salt and freshly ground black pepper, to taste
- Chopped spring onion and dried sesame seeds, to garnish
Reasons Why People Love Our Beef in Black Bean Sauce
✅ Simple and quick to make
✅ Ideal for putting in meal prepping
✅ Just 350kcal and a whopping 32g of protein per serving
Instructions
1. Tenderise the Beef
Place the sliced beef in a bowl and sprinkle with baking soda. Mix well to coat evenly. Cover and refrigerate for 30 minutes.
After marinating, rinse the beef thoroughly under cold water to remove any baking soda residue. Drain and pat dry with paper towels.
2. Prepare the Black Bean Sauce
In a small saucepan, heat 1 tbsp sesame oil over medium heat. Add the minced garlic, ginger, and mashed black beans. Sauté for about 1 minute until fragrant.
Pour in the Shaoxing rice wine, dark soy sauce, rice vinegar, sugar, and chicken stock. Stir to combine and bring to a boil.
Reduce the heat and let it simmer for 5 minutes. Stir in the cornstarch slurry to thicken the sauce. Once thickened, remove from heat and set aside.
3. Stir-Fry the Beef and Vegetables
Season the tenderised beef with a pinch of salt and freshly ground black pepper.
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add the beef slices and stir-fry for 2-3 minutes until browned and just cooked through. Remove the beef from the wok and set aside.
In the same wok, add the onion and bell peppers. Stir-fry for 2-3 minutes until they begin to soften.
4. Combine and Serve
Return the cooked beef to the wok with the vegetables. Pour in the black bean sauce and stir well to combine. Cook for an additional 1-2 minutes until everything is heated through.
Serve hot over steamed rice. Add chopped spring onion and sprinkle with sesame seeds to garnish (optional).
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 32g
- Carbohydrates: 22g
- Sugars: 8g
- Fat: 14g
- Saturated Fat: 3.5g
- Fibre: 4g
- Sodium: 800mg (varies depending on soy sauce and fermented black beans)
Frequently Asked Questions
How do I make the sauce less salty?
Fermented black beans and soy sauce are naturally salty. To reduce saltiness, rinse the black beans thoroughly before using and opt for a low-sodium soy sauce.
What other vegetables can I add to this dish?
Apart from bell peppers and onions, you can add mushrooms, broccoli, sugar snap peas, or baby corn for extra crunch and nutrition.
Is beef in black bean sauce healthy?
Beef in black bean sauce can be healthy if eaten in moderation because it provides a balance of protein and vegetables, however, it can be high in sodium.
What does black bean sauce taste like?
Made from fermented black beans, Chinese black bean sauce is a deeply seasoned condiment with a strong umami profile. It offers a bold, salty kick, subtle tang, and a hint of garlic with a touch of sweetness.
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About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
