Beef in black bean sauce Recipe

This unimaginable Beef in Black Bean Sauce recipe is from Hannah, a chef at RecipeTin Meals, and it’s the most effective I’ve ever had! Born and raised in China, Hannah comes from a multigenerational household of cooks. So unsurprisingly, she has extraordinarily excessive requirements in terms of Chinese language meals!!

Beef in black bean sauce has been probably the most requested reader recipes for years, however I haven’t been courageous sufficient to share it as a result of I by no means felt my sauce was fairly proper. It is a beloved Chinese language restaurant basic that must be achieved correctly!

Because it seems although, now we have an excellent Chinese language chef at our meals financial institution – Chef Hannah – and we’ve been utilizing her Beef in black bean sauce recipe at RecipeTin Meals for nearly a 12 months, making meals for the weak. Her recipe is a useless ringer for gold customary Chinese language eating places – however higher, as a result of you’ll be able to style the substances extra.

That is Chef Hannah, making the Beef in Black Bean at RTM. Simply 600 servings!

The opposite huge factor this do-it-yourself model has going for it’s that you just’ll additionally save a bomb – virtually 70% of the associated fee. Larger finish Chinese language eating places cost over $30 for a serving about one-third of the dimensions of what this recipe makes. The substances to make this at residence will price you lower than $25. Nearer to $15 in case you use the economical beef possibility which, hand on coronary heart, is 95% pretty much as good. I used to be blown away by how good it was! Extra on this within the substances part under.

We’re making the black bean sauce from scratch right now as a result of it tastes method higher than the jarred stuff which, to be sincere, barely resembles the actual deal. So the important thing ingredient in right now’s recipe is the black beans, and sure you’ll need to go to an Asian retailer. However they’re low-cost ($2.50 for small packs), frequent and can final *ceaselessly* (although I’ll wager you employ all of them up making this recipe again and again – attempt it with chicken subsequent!).

When you get the black beans although, you’ll be completely satisfied to know that each one the opposite substances are primary Asian sauce necessities. 🙂

1. PRESERVED black beans for Chinese language black beans sauce

That is what preserved black beans seems to be like – shrivelled up raisins:

What Chinese language salted black beans are – black soy beans which were fermented in salt which add savouriness and salt into the dish. They’re a bit of squishy – like additional agency raisins.

Different names – Preserved black beans are additionally referred to as:

• Salted or fermented black beans

• Any mixture of the above: eg salted preserved black beans

• Black beans (in an Asian grocer, not a Western grocer – see be aware above!)

• Douchi (dòu chǐ in Mandarin or dau6si6 in Cantonese, 豆豉 – thanks for the language lesson Woks of Life!)

Discover them at Asian grocery shops alongside pickled and vac packed greens. They price round $2.70 for the smallest packs.

No appropriate substitute that I can consider.

To not be confused with Western dried black beans that are rock onerous. Canned black beans (ie common Western ones) can’t be used, they aren’t the identical factor (see above – salted black beans are literally soy beans!).

2. BEEF AND MARINADE

Right here’s what you want for the meat and marinade.

• Beef (rump steak) – The bottom recipe requires rump steak (US: prime sirloin) – for flavour, worth and texture. Scotch/rib eye and porterhouse/sirloin (strip) are additionally nice however costlier.

  Economical cuts (65% cheaper) – blade roast (good!) and chuck work extraordinarily properly, nonetheless, the recipe must be alternated for an extended marinade time (24 hours as a substitute of 1 hour). See expandable accordion under for extra data.

Marinade

• Baking soda (bicarbonate) – A small quantity (simply 1/4 teaspoons) combined into the marinade tenderises the meat superbly so it stays tender. With out, the meat will overcook and turn out to be robust. I attempted and confirmed tenderising methodology used liberally in my Asian recipes!

• Mild soy sauce – You possibly can substitute with an all function soy sauce. However not darkish soy sauce – flavour is just too sturdy and the color is just too intense! Extra on which soy sauce to make use of when right here.

• Darkish soy sauce – Stains the meat and provides extra intense soy flavour than gentle soy. You possibly can substitute with extra gentle soy sauce however the beef color won’t be the identical and the flavour shall be a bit of lighter.

• Oyster sauce – A staple Asian sauce that provides complexity, flavour and umami abruptly. Made out of oyster extract that’s candy, salty, thick and pungent, however doesn’t style oyster-y or fishy in any respect as soon as cooked. May be substituted with shellfish free various – vegetarian “oyster” sauce, even discovered at common grocery shops today.

• Cornflour / cornstarch – This makes the meat cook dinner so it has a skinny film-like coating on it which makes it kind of slippery, identical to you get at Chinese language eating places.

3. THE STIR FRY AND SAUCE

Right here’s what you want for the sauce and the greens within the stir fry. The sauce could be very easy and solely makes use of 1 tablespoon of soy sauce as a result of this dish will get most of its flavour from the black beans.

• Chinese language cooking wine (“Shaoxing wine”)- important ingredient for making really “restaurant customary” Chinese language dishes. Substitute with cooking sake or dry sherry. Non alcoholic substitute – substitute half the water with low sodium chicken inventory/broth.

• Mild soy – see notes within the above part. Don’t use darkish soy sauce, it’s too intense!

• Cornflour / cornstarch – thickens the sauce and makes it shiny.

• Sugar – to get the correct sweetness within the sauce

• Water – quite a bit, an entire cup! There’s quite a lot of stir fry. We want loads of sauce!

• Inexperienced capsicum / bell pepper – the normal color for beef in black bean right here in Australia. Be happy to go wild and use crimson or yellow if you’d like. 😳 (I’m not rebellious sufficient).

• Onion and garlic – Attempt to discover a stir fry recipe on my web site that doesn’t have these. (You gained’t!). The onion is reduce into squares which is the normal form used for this dish in Chinese language eating places.

• Oil – for cooking. Peanut oil, canola, vegetable oil – something with a impartial flavour.

The meat wants 1 hour to marinade to infuse with flavour and tenderise. Use this time to soak the black beans and put together the opposite substances. The cooking half itself takes barely 10 minutes!

1. Marinade

1. Slice – Finely slice the meat into 3mm / 0.1″ thick items.

   Professional tip (non-obligatory): When you simply slice steak, the meat items are fairly skinny. For good giant items aka restaurant model, reduce 2.5 x 4cm items (1 x 1.5″) items out of the steak, stand on its facet then slice finely so that you get bigger 2.5 x 4cm items (1 x 1.5″) slices.

2. Marinade – Combine all of the marinade substances besides the sesame oil. Then toss to coat the meat, then add the sesame oil and toss. Including the sesame oil later helps to “seal” the marinade substances into the meat.

   Marinade for 1 hour within the fridge. (Keep in mind: if utilizing economical beef, marinade 24 hours).

2. SOAKING the preserved black BEANS

1. Soak black beans in water for half-hour to 1 hour. They are going to plump up and soften in order that they’re nice to chunk into and launch extra flavour into the sauce.

2. Drain – Then drain in a colander and simply put it apart till able to cook dinner.

3. HOW TO COOK BEEF IN BLACK BEAN SAUCE

For actual restaurant model, the meat must be shallow fried which makes the floor of the meat slippery and softer than sautéing. Nonetheless, I promise you might be nonetheless going to like this in case you decide to simply sauté in a bit of oil as a substitute!

1. Shallow fry beef – Warmth the oil over excessive warmth in a wok then cook dinner the meat for 1 minute till it modifications from crimson to brown. If choosing the much less oil possibility, simply warmth 2 tablespoons of oil then stir the meat for 45 seconds such as you’re making an everyday beef stir fry, till the floor of all the meat is cooked.

   Cooking vessel – Wok works greatest since you get extra oil depth although it really works properly in a pan too. Use a big deep one as this recipe makes a reasonably beneficiant quantity!

2. Take away the meat utilizing a slotted spoon onto a plate.

3. Discard a lot of the oil however maintain 3 tablespoons for cooking.

4. Aromatics first – Cook dinner the black beans first for 20 seconds, then add the garlic and stir for 10 seconds. Add the onions and capsicum first and stir for 1 minute till the sides of the onion begins to melt.

5. Beef and Chinese language cooking wine – Add the meat and toss for 30 seconds. Then pour the Chinese language cooking wine across the rim of the wok so it runs down the facet into the meat. It is a basic Chinese language cooking approach that “cooks” the wine earlier than mixing with all the pieces else. (It’s not a giant deal in case you miss although and the wine goes straight into the meat!).

6. Add the sauce and cook dinner for one more minute or till the sauce thickens, turns into shiny and thick sufficient to coat the meat.

   Pour all of it right into a serving bowl and serve with rice!

Have a look at this saucy perfection with these little pops of black beans and that beef, that unbelievably tender beef!!

And a pleasant shut up rice soakage shot for you:

Wow. Simply wow.

Thanks Chef Hannah, for this unimaginable recipe. Whereas we’ve been utilizing this at RTM for some time, the recipe is barely completely different as a result of we cook dinner at scale there (600x), we use business tools and the meals is designed to be reheated.

So Hannah altered the recipe to make it appropriate for residence kitchens, and tweaked it to goal for gold-standard Chinese language restaurant high quality.

She completely nailed it. I actually hope you give this a go! Hand on coronary heart, I’ve by no means had higher. – Johnsat x

Beef in black bean sauce Recipe

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Serves: 4 Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 421 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup (75g) preserved black beans (salted black beans, fermented black beans, Note 1)
• 400g/14 oz beef rump steak (US: top sirloin) , thinly sliced 3mm / 0.1" (Note 2)
• 1 brown onion , medium size, cut into 2.5cm/1" squares
• 1 green capsicum (bell pepper), medium size, cut into 2.5cm/1" squares
• 1 tbsp garlic , finely minced with a knife ~ 4 cloves (Note 3)
• 1/2 cup peanut oil (or vegetable, canola) (Note 4)
• 1 tbsp Chinese cooking wine (shaoxing wine) (Note 5)
• 1 tbsp light soy sauce (Note 6)
• 1 tsp dark soy sauce (Note 6)
• 1 tbsp oyster sauce
• 2 tsp cornflour / cornstarch
• 1/4 tsp baking soda (bi-carbonate) (Note 7)
• 1 tbsp sesame oil (toasted ie brown, not untoasted which is yellow)
• 1 tbsp light soy sauce (Note 6)
• 2 tsp white sugar
• 2 tbsp cornflour/cornstarch (20g)
• 1 cup water
• White rice

Instructions

1. Marinade beef 1 hour, soak beans, mix sauce. Shallow fry beef 30 seconds, remove. Discard all but 3 tbsp oil. Add and cook in this order: black beans 20 seconds, garlic 10 seconds, onion + capsicum 1 minute, beef 1 minute, cooking wine 30 seconds, sauce 1 minute or until thickened. Serve!
2. Mix the marinade ingredients EXCEPT sesame oil in a bowl. Add beef, mix to coat. Add sesame oil, mix again.
3. Marinade – Refrigerate to marinade for 1 hour.
4. Soak beans – Put the salted black beans in a medium bowl and cover with water. Set aside for 30 minutes to 1 hour to soak, then drain.
5. Mix sauce – Put the cornflour, soy sauce and sugar in a jug or small bowl. Mix until lump free then mix in the water. Set aside.
6. Cook beef – Heat the oil in a wok (or non stick pan) over high heat. Add the beef and cook, tossing, for 30 seconds until it changes from red to brown. Remove with a slotted spoon onto a plate.
7. Discard most of the oil in the wok, keep just 3 tablespoons.
8. Aromatics – Return the wok to high heat. Add the black beans and stir for 20 seconds, then add the garlic and stir for 10 seconds. Add the capsicum and onion, cook for 1 minute.
9. Beef – Add beef and any juices pooled on the plate, toss for 1 minute. Pour the Chinese cooking wine around the sides of the wok so it runs down into the beef then toss for 30 seconds (Note 8)
10. Sauce – Pour the sauce in, then stir and let it bubble for 1 minute or until the sauce thickens, is shiny and coats the beef beautifully.
11. Serve – Pour into a serving bowl and serve with rice!

Notes

1. Preserved black beans – Also called salted or fermented black beans, find it in Asian stores in the pickled/vac packed vegetable aisle, $2.70 a pack (long shelf life, or freeze). Wrinkled and a little squishy, not rock hard. Adds savouriness and salt, the key flavour in this dish. No substitute, sorry! 
Note: don’t confuse with regular Western dried back beans which are rock hard. Regular canned black beans cannot be used either.
2. Beef – Scotch fillet (boneless rib eye) or porterhouse/sirloin (US: New York strip) can also be used.
Best budget option: Blade roast (bolar or chuck blade) – ~65% cheaper, great results! Tenderise using one of these methods:
a) Marinate 24 hrs (instead of 1 hr), orb) Toss beef with 1¼ tsp baking soda, refrigerate 40 min, rinse well. Then marinate 30 min (without baking soda) and proceed with recipe.
Chuck also works, but blade is easier to slice. Other options: brisket, gravy beef, topside/round. Use either a) or b) tenderising methods for these too. More info in Ingredients section.
3. Garlic – Knife best. If using a garlic crusher, add the garlic towards end of onion cooking time (else it will burn).
4. Oil quantity – To truly replicate restaurant silky soft beef, it needs to be shallow fried rather than sautéed. To reduce, use 3 tbsp and sauté the beef instead.
5. Chinese cooking wine (“Shaoxing wine”)– essential ingredient for making truly “restaurant standard” Chinese dishes. Substitute with cooking sake or dry sherry. Non alcoholic sub – substitute half the water with low sodium chicken stock/broth.
6. Soy sauces – Light soy sauce: you can use any all purpose soy sauce but do not use dark soy or sweet soy. Dark soy: can substitute with light or all purpose soy but will lose colour and a bit of soy flavour. More information on soy sauces here.
7. Baking soda is a magic meat tenderiser! More in post or here.
8. Pouring Shaoxing wine around the side of the wok – traditional Chinese cooking technique so it “cooks” the wine before it reaches the ingredients.
Leftovers will keep for 3 days in the fridge, keeps very well. Not suitable for freezing (sauce thins).
Nutrition per serving, assuming 5 servings, excluding rice. I feel like the sodium is higher than it actually is because salt gets extracted during the soaking step.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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