Chinese Takeaway Style Beef in Black Bean Sauce Recipe
My take on the Chinese takeaway favourite beef in black bean sauce features tender strips of steak quickly cooked with onions, green peppers and carrots in a wonderfully thick and unctuous sauce, and it all cooks in around 20 minutes!
Servings 2 Servings
Calories 641kcal
Ingredients
- 350 g Beef Steak 12oz (I use Rump)
- 1 teaspoon Cornflour Corn Starch in the US
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 2 tablespoon Shaoxing Rice Wine
- ½ teaspoon Sugar
- Pinch of MSG
- 75 ml Black Bean Sauce ⅓ Cup
- 2 tablespoon Oyster Sauce
- 2 tablespoon Water
- 100 g Onion ⅔ Cup
- 75 g Carrot ⅓-½ Cup
- 1 Green Pepper
- 2 Garlic Cloves
- 2 tablespoon Cooking Oil
Instructions
- Mix together the cornflour, light & dark soy sauce, rice wine, sugar, and MSG in a bowl.
- Cut the beef into 3-4mm (⅛-¼") strips against the grain of the meat and add it to the cornflour and soy sauce mix. Allow this to marinate whilst you prepare the remaining ingredients.
- Mix together the black bean sauce, oyster sauce and water in a separate bowl.
- Top and tail the onion, peel it and cut it into 8 wedges.
- Cut the carrot into matchstick shapes 40-50mm (1½"-2") long.
- Remove the flesh from the green pepper and cut it into strips around 5mm (¼") thick.
- Peel and slice the garlic cloves as finely as you can.
- Heat a wok over a very high heat, and when it is shimmering, add the cooking oil. Add the onions, carrots and peppers and stir-fry over a fierce heat for 1-2 minutes.
- Throw in the garlic and give everything a toss.
- Remove the beef from the marinade, add it to the wok and stir-fry for 1 minute.
- Finally, add in the sauce and reserved marinade and cook for a final 1 minute.
Video
Nutrition
Serving: 1 | Calories: 641kcal | Carbohydrates: 17g | Protein: 49g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Cholesterol: 149mg | Sodium: 1380mg | Fiber: 3g | Sugar: 5g
