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Chinese Beef with Black Bean Sauce
[豉汁牛肉]

Chinese Beef with Black Bean Sauce is a dish made by marinating sliced flank steak and stir-frying with vegetables in a black bean sauce.

Chinese Beef with Black Bean Sauce [豉汁牛肉]

By Denis Elas The Chef
Print Recipe
Chinese Beef with Black Bean Sauce [豉汁牛肉]
Chinese Beef with Black Bean Sauce is a dish made by marinating sliced flank steak and stir-frying with vegetables in a black bean sauce.
Recipe dedicated to:My love for Chinese cuisine
5 from 6 votes
Course: Main Course
Cuisine: Chinese
Prep: 40 minutes
Cook: 20 minutes
Rest: 1 hour
Total: 2 hours

Equipments

Wooden Cutting Board
Wooden cutting board
Mixing bowl
Strainer
Wok
Wok spatula
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

The Beef

The Sauce

4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Beef

  1. Gather the ingredients of the Chinese Beef with Black Bean Sauce. Start by slicing the 450 g beef flank steak / bavette.
  2. In a medium mixing bowl, add the sliced 450 g beef flank steak / bavette, 1 tsp. baking soda, and 60 ml water. Massage the beef with your hands until most of the liquid is absorbed. Cover with plastic wrap and refrigerate the beef for 1 hour.
  3. With the help of a strainer, rinse the beef thoroughly under running water until the water runs clear and then place back into mixing bowl. Add the 2 tsp. cornstarch, 2 tsp. vegetable oil, 2 tsp. oyster sauce, and 1 tsp. Shaoxing wine to the beef and mix well. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight if desired.

The Sauce

  1. While the beef is marinating, in another mixing bowl combine the 1 1/2 cups chicken broth, 45 g black bean and garlic sauce, 15 g oyster sauce, 1/2 tsp. sugar, 1/2 tsp. soy sauce, 1/2 tsp. sesame oil, and 1/8 tsp. ground white pepper. Set aside.

The Vegetables

  1. Wash and cut your vegetables (1 yellow onion and 1 red bell pepper) in 1 inch / 2.5cm pieces cubes. Wash and trim the 200 g snow peas.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]

The Cooking

  1. Heat the wok over high heat until it begins to smoke lightly. Add 1 Tbsp. vegetable oil around the perimeter of the wok. Place the beef in a single layer and sear it on both sides until browned (about 5 minutes). Remove the beef from the wok and set aside.
  2. Lower the heat to medium-high and add the other 1 Tbsp. vegetable oil along with the 1 yellow onion and 1 red bell pepper. Stir-fry for 3 minutes until the onions and peppers are lightly seared. Add 1 Tbsp. Shaoxing wine to deglaze the wok.
  3. Stir in the sauce mixture and bring it to a simmer.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]
  4. Meanwhile, mix in a small bowl, the 15 g cornstarch and 30 ml water.
  5. Return the beef (along with any juices) to the wok and add the 200 g snow peas.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]
  6. Allow the contents to simmer. Stir in the cornstarch and water mix.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]
  7. Cook until the snow peas are crisp-tender and the mixture thickness is to your liking. Usually, it takes me 5-10 minutes.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]

The Serving

  1. Serve the Chinese Beef with Black Bean Sauce [豉汁牛肉] immediately with steamed rice.
    Chinese Beef with Black Bean Sauce [豉汁牛肉]

Nutrition

Serving: 1 serving (no rice) | Calories: 319 kcal (16%) | Carbohydrates: 14 g (5%) | Protein: 27 g (54%) | Fat: 15 g (23%) | Sodium: 933 mg (41%) | Fiber: 2 g (8%) | Sugar: 5 g (6%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

thewoksoflife.com

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6 Responses

  2. 5 stars
    I followed the recipe pretty closely and it makes a delicious dish! Identical to restaurant style flavours!

    Some changes I made:
    -used half the amount of baking soda (especially if you have good quality beef), if you don’t like the the chinese/Cantonese style of chemically tenderizing the meat.

    -slightly more black bean and garlic sauce

    -use rock sugar instead of white sugar, and a little bit more of it than mentioned

    -msg

    This recipe would be great for noodles as well

    Reply

  3. 5 stars
    I’m usually not one for chinese food, but this was lovely. My wife made it, which was surprising as I usually cook, but she knew I would love it. Try it ya’ll!

    Reply
5 from 6 votes

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