Chinese Beef with Black Bean Sauce [豉汁牛肉]
Servings: servings
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.
Equipment
Ingredients
The Beef
- 450 g beef flank steak / bavette thinly sliced against the grain
- 60 ml water
- 1 tsp. baking soda
- 2 tsp. cornstarch
- 2 tsp. vegetable oil
- 2 tsp. oyster sauce
- 1 tsp. Shaoxing wine
The Sauce
- 1 1/2 cups chicken broth or beef stock
- 45 g black bean and garlic sauce I used Lee Kum Kee
- 15 g oyster sauce
- 1/2 tsp. sugar
- 1/2 tsp. soy sauce
- 1/2 tsp. sesame oil
- 1/8 tsp. ground white pepper or to taste
- 1 Tbsp. vegetable oil for the Wok
- 1 Tbsp. vegetable oil for the Wok (#2)
- 1 yellow onion cut into 2.5cm pieces
- 1 red bell pepper cut into 2.5cm pieces
- 1 Tbsp. Shaoxing wine
- 200 g snow peas trimmed
- 15 g cornstarch
- 30 ml water
Notes
Instructions
The Beef
- Gather the ingredients of the Chinese Beef with Black Bean Sauce. Start by slicing the 450 g beef flank steak / bavette.
- 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.
- 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
- 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
- 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.
The Cooking
- 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.
- 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.
- Stir in the sauce mixture and bring it to a simmer.
- Meanwhile, mix in a small bowl, the 15 g cornstarch and 30 ml water.
- Return the beef (along with any juices) to the wok and add the 200 g snow peas.
- Allow the contents to simmer. Stir in the cornstarch and water mix.
- Cook until the snow peas are crisp-tender and the mixture thickness is to your liking. Usually, it takes me 5-10 minutes.
The Serving
- Serve the Chinese Beef with Black Bean Sauce [豉汁牛肉] immediately with steamed rice.