Beef with Black Bean Sauce Recipe Family enjoyed very much, and is a classic and still a favourite Beef and Black Bean can be just as good at home as it is at your local Chinese restaurant.
Ingredients:
500 g (1 lb) rump steak, cut into thin stripsi
1 tablespoon cornflour (cornstarch)
2 tablespoon sherry
2 tablespoon soy sauce
2 teaspoon Sugar
oil, for cooking
1 inion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 red capsicum (pepper), thinly sliced
90 g (3 oz) drained bamboo shoots, sliced
6 spring onions, diagonally sliced
2 tablespoon salted black beans, rinsed well and mashed
Method:
Put the beef in a glass or ceramic bowl. Combine the cornflour with the sherry, soy sauce and sugar to make a marinade. Pur over the meat and toss well. Cover and refregirate for 30 minutes.
Drain the meat, reserving the marinade. Heat the wok until very hot, add 2 teaspoons of the oil and swirl it around to coat the side.
Stir-fry the meat in two batches for 2-3 minutes, or until browned and just cooked, Add more oil when necessary. Remove all the meat from the wok.
Reheat the wok, add 1 tablespoon of oil and stir-fry the onion over medium heat for 3-4 minutes, or until softened.
Stir in the garlic, ginger and capsicum, then increase the heat to high and cook for 2-3 minutes, or until the capsicum is just tender.
Add the reserved marinade, bamboo shoots, spring onion, black beans and 2-3 tablespoons water to the wok. Toss over high heat until the ingredients are well coated and the sauce is boiling.
Return the beef to the wok and toss until heated through. Remove from the heat and season well. Serve immediately.
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| Beef with Black Bean Sauce Recipe |
