Beef in Black Bean Sauce

How to Make Beef in Black Bean Sauce

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1. Put the beef in a bowl with the first tablespoon of soy sauce, the wine, the first tablespoon of cornflour and the sesame oil, mix well and let it sit for 15 minutes.

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2. Cook the rice according to the packet and keep it warm.

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3. Stir the oyster sauce, the second tablespoon of soy sauce, sugar, stock and the 2 teaspoons of cornflour together in a jug.

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4. Heat a wok over high heat until it smokes, add 1 tbsp of the oil, and stir-fry the beef in two batches for 1 to 1.5 minutes each, until browned. Lift out onto a plate.

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5. Add another tablespoon of oil and stir-fry the onion and green pepper for 3 minutes, until they are starting to soften but still crisp.

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6. Push the vegetables aside, add the last tablespoon of oil, and stir-fry the garlic, ginger and black beans for 30 seconds, until fragrant.

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7. Return the beef to the pan, give the sauce a stir, and pour it in. Toss for 1 to 2 minutes, until it thickens and glazes everything, then stir in the spring onions.

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8. Serve at once over the rice.

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Tips for Making Beef in Black Bean Sauce

• Rinse the black beans briefly. They are very salty, and a quick rinse lets you control the seasoning of the sauce, but do not wash them for long or they lose their flavour.
• Cook the beef in two batches in a very hot wok. A crowded pan drops in temperature and the beef stews and turns grey instead of searing.
• Slice the beef against the grain while it is still cold. Semi-frozen meat, sliced thin, is easier to cut, and the short fibres are what make it tender.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Beef in Black Bean Sauce

• Steamed jasmine rice
• Stir-fried pak choi
• Egg fried rice

Storing & Reheating Beef in Black Bean Sauce

Best eaten at once. Leftovers keep in the fridge for up to 2 days and reheat in a hot pan or the microwave, though the beef will be firmer. It does not freeze well, since the peppers turn soft.

Beef in Black Bean Sauce FAQ: Common Questions

Beef in Black Bean Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.