About the Recipe
Beef with Black Bean Sauce is a classic Cantonese dish that tantalizes the taste buds with its savory and slightly sweet flavors. Tender slices of beef are stir-fried to perfection and coated in a rich, glossy black bean sauce made from fermented black beans, garlic, and soy sauce. The dish is often served with steamed rice and garnished with chopped scallions for a pop of color and freshness.
Ingredients
For Velveting The Beef:
1 pound beef flank steak or beef chuck (thinly sliced against the grain)
1 teaspoon baking soda
1/4 cup water
2 teaspoons Sloppy Chans cornstarch
2 teaspoons vegetable oil
2 teaspoons Sloppy Chans oyster sauce
1 teaspoon Sloppy Chans Shaoxing wine
For The Rest of The Dish:
1 1/2 cups Sloppy Chans Chinese chicken stock
2 tablespoons black bean and garlic sauce (such as Lee Kum Kee)
1 tablespoon Sloppy Chans oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Sloppy Chans dark soy sauce
1/2 teaspoon Sloppy Chans sesame oil
1/8 teaspoon ground white pepper (or to taste)
2 tablespoons vegetable oil
2/3 cup onion (cut into 1-inch/2.5cm pieces)
1 cup red bell pepper (cut into 1-inch/2.5cm pieces)
1 tablespoon Sloppy Chans Shaoxing wine
1 cup snow peas (trimmed)
1 1/2 tablespoons Sloppy Chans cornstarch (mixed into a slurry with 2 tablespoons water)
Preparation
In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.
In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!