Name: Chinese Beef with Black Bean Sauce [豉汁牛肉]
Prep time: 40 min
Cook time: 20 min
Total time: 120 min
Ingredients: 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; 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

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

Instructions

The Beef

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Gather the ingredients of the Chinese Beef with Black Bean Sauce. Start by slicing the 450 g beef flank steak / bavette.
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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.
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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

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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

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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

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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.
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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.
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Stir in the sauce mixture and bring it to a simmer.
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Meanwhile, mix in a small bowl, the 15 g cornstarch and 30 ml water.
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Return the beef (along with any juices) to the wok and add the 200 g snow peas.
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Allow the contents to simmer. Stir in the cornstarch and water mix.
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Cook until the snow peas are crisp-tender and the mixture thickness is to your liking. Usually, it takes me 5-10 minutes.