Description
Beef in black bean sauce is a classic Chinese stir-fry dish featuring tender slices of beef rump steak cooked with fermented preserved black beans, colorful vegetables, and a savory, flavorful sauce. This dish is a quick and delicious way to enjoy the rich umami taste of black beans balanced with sweet and salty notes from soy and oyster sauces, perfect served over steamed white rice for a satisfying meal.
Ingredients
Scale
Beef and Marinade
- 400g/14 oz beef rump steak (top sirloin), thinly sliced 3mm / 0.1″
- 1/4 tsp baking soda (bi-carbonate)
- 2 tsp cornflour/cornstarch (10g)
Vegetables
- 1 brown onion, medium size, cut into 2.5cm/1″ squares
- 1 green capsicum (bell pepper), medium size, cut into 2.5cm/1″ squares
Sauce and Seasonings
- 1/2 cup (75g) preserved black beans (salted black beans, fermented black beans)
- 1 tbsp garlic, finely minced (~4 cloves)
- 1 tbsp Chinese cooking wine (shaoxing wine)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp white sugar
- 1 tbsp sesame oil (toasted, brown color)
- 2 tbsp cornflour/cornstarch (20g)
- 1 cup water
- 1/2 cup peanut oil (or vegetable, canola oil)
To Serve
- Steamed white rice
Instructions
- Prepare the beef: Toss the thinly sliced beef with 1/4 tsp baking soda and 2 tsp cornflour, mixing well to tenderize and coat the meat. Let it marinate while preparing the other ingredients.
- Rinse and mash the black beans: Rinse the preserved black beans under cold water to remove excess salt, then gently mash them with a fork or the back of a spoon to release their flavor.
- Stir-fry aromatics and vegetables: Heat 1/2 cup peanut oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry until fragrant but not browned. Add the chopped onion and green capsicum and stir-fry briefly until slightly softened but still crisp.
- Cook the beef and combine sauce: Push the vegetables to the side of the wok. Add the beef in a single layer and sear quickly on high heat until it just changes color. Add the mashed black beans, 1 tbsp Chinese cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp white sugar, and 1 cup water. Bring the mixture to a simmer.
- Thicken the sauce: Mix 2 tbsp cornflour with a little cold water to make a slurry. Stir the slurry into the wok to thicken the sauce to a glossy, thick consistency. Cook for another 1-2 minutes until the beef is cooked through and the sauce coats the ingredients well.
- Finish with sesame oil and serve: Drizzle 1 tbsp toasted sesame oil over the stir-fry and give a final stir. Serve the beef in black bean sauce hot over steamed white rice.
Notes
- Note 1: Preserved black beans are fermented soybeans that provide a salty, umami flavor essential to this dish. Rinsing them helps reduce excess saltiness.
- Note 2: Choose a tender cut such as rump steak or top sirloin and slice thinly against the grain for tenderness.
- Note 3: Fresh garlic is preferred for the best aroma and flavor.
- Note 4: Peanut oil has a high smoke point ideal for stir-frying, but you can use vegetable or canola oil if preferred.
- Note 5: Shaoxing wine is a traditional Chinese cooking wine adding depth to the flavor, can be substituted with dry sherry if unavailable.
- Note 6: Light soy sauce adds saltiness and color without overpowering; dark soy sauce adds richness and deeper color.
- Note 7: Baking soda helps tenderize the beef when mixed in before cooking.
