Meat Recipes - Beef with Black Bean Sauce Recipe

Ingredients

• 350g/12oz rump (round) steak, trimmed and thinly sliced

• 15ml/1 tbsp vegetable oil

• 300ml/1 1/4 cups beef stock

• 2 garlic cloves, finely chopped

• 5ml/1 tsp grated fresh root ginger

• 1 fresh red chili, seeded and finely chopped

• 15ml/1 tbsp black bean sauce

• 1 green (bell) pepper, seeded and cut into 2.5cm/1 in squares

• 15ml/1 tbsp dry sherry

• 5ml/1 tsp corn flour (cornstarch)

• 5ml/1 tsp caster (superfine) sugar

• 45ml/3 tbsp cold water

• salt

• rice noodles, to serve

Serves 4

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Method:

1. Place the sliced steak in a bowl. Add 5ml/1 tsp of the oil and stir to coat. 

2. Bring the stock to the boil in a large pan. Add the sliced steak and cook for 2 minutes, stirring constantly to prevent the slices from sticking together. Lift out the beef and set aside.

3. Heat the remaining oil in a wok. Stir-fry the garlic, ginger and chili with the black bean sauce for a few seconds.

4. Add the pepper and a little water. Cook for about 2 minutes more, then stir in the sherry. Add the beef slices to the pan and spoon the sauce over to coat them. 

5. Mix the corn flour and sugar to a paste with the water. Pour the mixture into the pan. Cook, stirring, until the sauce has  thickened.

6. Season and serve immediately with rice noodles.

Note: The black bean sauce gives this law-fat dish a lovely rich flavor. The beef is first simmered in stack and then stir-fried with garlic, ginger, chili and green pepper.