Classic Beef And Black Bean Stir Fry

Serves : 2 Preparation 20 mins Cooking 5 mins Total 25

Nutrition facts: 324.00 calories 34.60g protein 19.30g carbs 6.10g sugars 12.80g fat 4.10g 4.50g fibre 1178.00mg sodium

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

Classic Beef And Black Bean Stir Fry

Serves : 2
Preparation time 20 Minutes
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

beef

Source from

Ching He Huang Web Site

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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
Shaosing 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