BEEF IN BLACK BEAN SAUCE, An Indulgence, with vegetarian/vegan option

A classic dish, popular in Chinese Restaurants

Beef & Peppers in Black Bean Sauce - for the adventurous Chinese Foodie
'I like this!' Middle-aged wannabe foodie 

1/18/16

This wonderfully savoury beef & pepper dish uses a common ingredient in Chinese cooking, fermented black beans.  Strongly flavoured, both gutsy and mellow, this dish is probably not one for the entire family.  Adults will probably love it, especially the adventurous eater looking for something wonderfully tasty but unfamiliar.  

It is usually served with rice sticks (or Ho Fun noodles) but is just as good served with rice.

Rump steak is the preferred cut for this dish which is not frugal. For the budget-conscious, chicken - even the cheapest cuts - can replace beef but adjust cooking time accordingly. If served as part of a spread of Chinese dishes, the Beef in Black Bean Sauce will go further 

Prep time is 20 minutes including marinating time. 

Cost: £8.50'ish
Serves: 2-3

Ingred:

Rice Sticks

     6-7 oz/170-200 gm rump steak
     1 large green pepper
      
     2 tsp mashed black beans     
     3 tbsp black bean/sherry juices  
     3 tbsp sherry/white wine/grape juice
     2 tbsp cornflour
     
     1/2 tsp grated ginger
     1 garlic clove, grated

     1 nest of rice sticks/Ho fun per person
      
     1 tbsp groundnut or other light vegetable oil
     
     water

Method:

1. Blend juices, sherry, mashed black beans, cornflour, ginger & garlic
2. Slice rump steak across the grain in 1/3 inch/1.5 cm slices; bash with meat mallet or back of knife to tenderise

   

   Steak sliced across the grain
   (Meat fibres usually run vertically, from top to bottom.  Cutting across the grain means not slicing parallel to the fibres but across them. This makes the meat easier to chew because the fibres have been broken up.)

3. Pour just enough of the marinade over the meat to coat; set aside remainder; stir the meat; leave 20 mins
4. Bring a small pot of water, lightly salted, to boil. Add noodles; reduce heat to simmer; cook 8 mins. Drain and set aside.
5. Top and tail pepper; remove seeds and membranes.  Cut into largeish bite-size pieces.  Stir fry over high heat in a heavy bottom pan sprayed lightly with oil, exposing both sides of the pepper to the heat, until half cooked.  Remove from pan and set aside.
6. When meat has been marinaded, generously spray the pan used to cook the pepper and turn heat to high.  Toss in beef slices; leave to brown on one side (a couple of mins) then stir until there is no pink left.
7. Add pepper and the remainder of the marinade.  Reduce heat to medium, cover and cook 1 or 2 mins.  If gravy is too gloopy, add a tbsp of water but don't thin it too much
8. Add noodles, stir rapidly and heat through
9. Serve       

Tips:

• Fingers of chicken breast will need an extra couple of minutes stir-frying; thighs, drumsticks and wings will need to be covered and simmered a good 15-20 minutes before proceeding
• Vegetarians/vegans, replace beef with firm tofu, marinaded as instructed & shallow-fried over med high heat 3-5 mins until skin is crisp and wrinkled  
• Info on Black Beans, see How to...Use Glutinous Rice, Preserved Black Beans & Pomelo
• for more info on Chinese Noodles, try How to...Use Your Noodles

Comment:
'Beef in Black Bean Sauce was very good.  I had it with rice sticks, which I've never had before, and the combination of juicy beef, crisp peppers and the soft noodles was excellent.  I shall try not to overcook my vegetables in future.'  Middle-aged would-be Foodie

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.