© 2017 Ching He Huang. All rights reserved.

Classic Beef And Black Bean Stir Fry

  1. Serves : 2
  2. Preparation time 20 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


324.00

Protein (g)


34.60

Carbs (g)


19.30

Sugars (g)


6.10

Fat (g)


12.80

Sat Fat (g)


4.10

Fibre (g)


4.50

Sodium (mg)


1178.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a classic and one of my all time favourites! Once you have mastered this recipe you can make several variations - with chicken, prawns or tofu and even add cooked noodles to the end of the cooking process and make it into a black bean chow mein! Shop bought black bean sauce would not do for this dish - as most sauces are too sour and vinegary. Try and get your hands on fermented salted black beans that you can find at the Chinese grocer or online, they come covered in salt so just rinse them off, crush them lightly with cleaver or back of a spoon and then add them to the wok with the rest of the ingredients.

Ingredients
  • Groundnut oil 1 tbsp
  • Garlic 5 cloves, finely chopped
  • Ginger 1 tbsp, grated
  • Red chilli 1 medium, deseeded and finely chopped
  • Birds eye chilli 1, deseeded and finely chopped
  • Fermented, salted black beans 1 tbsp, washed and lightly crushed
  • Sirloin steak 450g / 0.99 lb, fat removed and cut into 1cm thick strips
  • Shaohsing rice wine 1 tbsp
  • Green pepper 2, cuts into strips
  • Beef stock 200ml / 0.84 cup (or chicken stock)
  • Low sodium light soy sauce 1 tbsp
  • Cornflour 1 tbsp, blended with 2 tbsp cold water
To serve
  • Jasmine rice or mixed grain rice

Steps

  • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Next add the sirloin and stir-fry for 1 minute, keeping the ingredients moving in the wok.
  • Then add the fermented black beans and stir quickly. As the meat begins to brown, add the rice wine or sherry.
  • Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with mixed grain or jasmine rice.
Ingredients
  • Groundnut oil 1 tbsp
  • Garlic 5 cloves, finely chopped
  • Ginger 1 tbsp, grated
  • Red chilli 1 medium, deseeded and finely chopped
  • Birds eye chilli 1, deseeded and finely chopped
  • Fermented, salted black beans 1 tbsp, washed and lightly crushed
  • Sirloin steak 450g / 0.99 lb, fat removed and cut into 1cm thick strips
  • Shaohsing rice wine 1 tbsp
  • Green pepper 2, cuts into strips
  • Beef stock 200ml / 0.84 cup (or chicken stock)
  • Low sodium light soy sauce 1 tbsp
  • Cornflour 1 tbsp, blended with 2 tbsp cold water
To serve
  • Jasmine rice or mixed grain rice