Beef in Black Bean Sauce | Nice ‘N’ Simple
Beef in Black Bean Sauce Recipe
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Ingredients:
Half a small onion
1 red pepper
2 stems of spring onions
3 cloves of garlic
1 thumb-size ginger
1 and 1/2 tablespoons of black beans
450g of rump steak cut into 2 inches long strips (marinated)
Half a chilli (optional)
1 tablespoon of potato starch/corn flour mixed with 2 tablespoons of water
2 tablespoons of oyster sauce
2 tablespoons of light soy sauce
1 teaspoon of dark soy sauce
1 teaspoon of sugar
HOW TO MARINATE BEEF (add all the following ingredients into a bowl):
1/2 teaspoon of white pepper
1 tablespoon of dark soy sauce
1 tablespoon of potato starch or corn flour
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of oyster sauce
1 teaspoon of cooking wine
1/2 teaspoon of baking powder (optional)
2 tablespoons of water
Mix these ingredients in well with the beef and leave to marinate for 30 minutes
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Chicken with Black Bean Sauce
Make juicy chicken with rich savory black bean sauce just like you’d get from a Chinese restaurant! Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Marinade
1 (10 oz / 280 g) boneless chicken breast (or boneless chicken leg), diced to 2/3” (1.5 cm) cubes
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt
Sauce
2 tablespoons black bean sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 teaspoon cornstarch
Stir-fry
2 tablespoons peanut oil (or vegetable oil)
1/4 white onion (or 1 big shallot), diced
1 teaspoon minced ginger
2 cloves garlic, sliced
1 bell pepper, diced
Check out more cooking notes at ➡︎
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My Chinese Black Bean Sauce recipe (蒜蓉豆豉醬)
Chinese Black Bean Sauce recipe (蒜蓉豆豉醬)
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Soy sauce (Chinese Pearl River):
Fermented black soy beans: Youjia aka Youjoy brand Fermented Soybean (
Black bean sauce is a Chinese sauce that is one of the most versatile sauces in Chinese cooking. It can be paired with almost everything and cooked any which way you can imagine, whether it’s stir fry or steamed or grilled. You can also use it to marinate proteins.
The star ingredient in this black bean sauce is in fact not even black beans or turtle beans, as it’s sometimes called. It’s black soy beans that have been fermented with salt.
Ingredients
2-4 chili peppers, sliced lengthwise
3 tbsp vegetable oil
3 tbsp fermented black soy beans, soaked and rinsed
8 cloves garlic, minced
1 thumb ginger, minced
1 shallot, minced
1 1/2 tbsp Chinese rice wine or sake
3 tbsp soy sauce
3 tsp brown sugar
This recipe makes about 1/2 cup of sauce.
Instrucitons:
1. Soak 3 tablespoons of fermented black beans in water.
2. Mince 8 cloves of garlic, 1 shallot and 1 thumb-sized piece of ginger. Set aside. In a bowl, combine, 3 tablespoons of light soy sauce, 1 1/2 tablespoon of Chinese rice wine or sake and 3 teaspoons of brown sugar.
3. Slice up chilies lengthwise. Depending on the amount of heat you can handle, you can use more or less chilies. I use two since my kids eat the sauce too. If you can handle your spice, you can definitely use more chilies. Slicing up the chilies lengthwise will make it easier to remove the chilies later on. However, if you wish to keep the chilies in teh sauce, you can more finely chop them.
4. Rinse the soaked black beans under water. You can either mash them with a fork until your desired texture or keep them as is.
5. In a wok or pan, warm 3 tablespoons of vegetable oil and your chilies over medium low heat. The aim is to infuse the oil with the chilies, not cook them together. Stir them occasionally. When the chilies have darkened in colour, remove them and the seeds from the oil.
6. Turn the heat to medium and add in the garlic, ginger and shallots. Sauté until fragrant and then add in the black beans and sauté for a minute or two. Next, add in the soy sauce mixture and simmer on low for 8 - 10 minutes stirring constantly.
7. Finally, remove the sauce from the wok or pan. You can use the sauce right away or let it cool. Once it’s cooled, you can store it in the fridge for about 2 weeks.
Chinese Spicy Szechuan Green Beans stir fry
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#greenbeans #szechuan #sueandgambo
Chicken with black bean sauce - authentic recipe with a punch of umani and aroma
This video explains how to prepare chicken with black bean sauce, a quick and easy Cantonese-style home-cooked recipe.
I will start my preparation by making the sauce from scratch to show you the entire process. The best part of making it is you have complete control of the spiciness and saltiness minus the preservative in the store-bought version.
I suggest making a large batch and portioning it as it is stable in the refrigerator for a few months and longer in the freezer.
Once you get the sauce ready, it just needs to stir-fry to dish out the chicken.
Let’s get into the details.
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A (prepare the black bean sauce)
200g Douchi
5 tbsp oil
2 tbsp minced onion, chopped
2 tbsp minced garlic, minced
2 red chilies, chopped
1/2 tsp cho hou sauce
1.5 tbsp sugar
1.5 tbsp light soy sauce
1.5 tbsp oyster sauce
2 tbsp Shaoxing wine
1/2 piece of chenpi
1/2 cups of water
Ingredients B (stir-fry the chicken)
500g chicken meat (breast or thigh meat, cut into one-inch size)
1 tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp black pepper
2 tsp cornstarch
3 tbsp of the black bean sauce
1 medium-sized onion, cut into wedges
1 red bell pepper, cut into wedges
1 green bell pepper. cut into wedges
Method
For preparing the black bean sauce:
- Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
- Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
- Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
- Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
- Next, add the chopped chilies when the garlic starts to turn aromatic.
- Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
- Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
- Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
For stir-frying chicken
- Cut 500g of chicken breast or chicken thigh into one-inch lengths.
- Marinate the meat with light soy sauce, sesame oil, black pepper, cornstarch, and black bean sauce for half an hour.
- Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
- Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
- Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.
#BlackBeanSauce #豆豉 #douchi #FermentedBlackBeanSauce #BlackBeanChicken
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