Chinese Black Bean Garlic Sauce
Black Bean Garlic is a classic Cantonese flavor profile, and is famously available in bottled form courtesy Lee Kum Kee. We're not the biggest fans of the bottle though - definitely make this at home if at all possible.
0:00 - Why Homemade Black Bean Garlic Sauce is Better
1:15 - Making the Sauce
2:52 - How to Make Garlic Black Bean Beef
5:35 - How to Store
5:55 - How to Prep as a Dip or Spread
6:53 - Does Lee Kum Kee Make Good Sauces?
BLACK BEAN GARLIC SAUCE
Sourcing notes:
Amazon made a fool out of me - currently their fermented black soybeans are out of stock. Maybe last time I linked this product we gave them the hug of death. Regardless, just in case it's in stock in the future:
And of course, if you're America-based, Weee! is the best choice price-wise and they do carry the fermented black soybeans - the same brand we used in the video:
The aged 'tangerine' peel is available both on Amazon and Weee:
Currently Amazon only has the strips in stock. These can be used in the same way, although it's a little more annoying to scrape off the pith.
Both of these ingredients should be Chinese supermarket available.
Ingredients:
This should make enough for about five stir fries worth.
* Dried 'Tangerine' Peel, Chenpi (陈皮), 3g or about three pieces
* Garlic, one head, ~70g
* Salt, 1 tsp
* Fermented black soybeans, Douchi (豆豉), 2 tbsp, ~15g
* Shallots (干葱), 2, ~130g
* Sugar, 3 tbsp
* Chicken bouillon powder (鸡粉), 1 tsp -or- MSG (味精), 1/2 tsp
* Oyster sauce (蚝油), 2 tbsp
* Soy sauce (生抽), 1 tbsp
Process:
Soak the dried 'tangerine' peel for one hour until soft. Scrape off the bitter white pith (thoroughly!), and finely mince.
Pound together all the ingredients except for the sauces, then once pasty, mix in said sauces.
If using this sauce as a dip or a spread (i.e. not as a base for a stir fry), cook the sauce first. Tablespoon or so of oil, medium flame, cook the sauce until the oil separates, ~2 minutes. Swirl in a tablespoon of liaojiu a.k.a. Shaoxing wine, then add in 1/4 cup of water. Swap the flame to high, reduce until the water is mostly gone, ~8 minutes.
BLACK BEAN GARLIC BEEF
* Beef loin, 200g
* Marinade for the beef: Kansui (枧水) -or- sodium carbonate -or- baking soda, 1/4 tsp; salt, 1/2 tsp; sugar, 1 tsp; cornstarch (生粉), 1 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/2 tsp; black pepper powder, 1/4 tsp; oyster sauce (蚝油), 1 tsp; water, 2 tbsp; oil, ~1 tsp to coat
* Ginger, 1/2 inch, sliced
* Scallions, 3, white and green parts separated, cut into ~2 inch sections
* Green mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green)
* Red mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green)
* Oil, ~1/3 cup, for frying (you could also get away with ~1/4 cup)
* Sauce from above, 2.5 tbsp
* Liaojiu a.k.a. Shaoxing wine, ~1 tbsp. For stir frying
* Dark soy sauce (老抽), ~1/2 tsp. For stir frying
* Slurry of 1 tsp cornstarch (生粉) mixed with an equal amount of water
Thinly slice the beef into ~2mm sheets against the grain. Mix with the marinade and set aside.
In a wok or pot, heat the oil up until bubbles are rapidly forming around a pair of chopsticks, ~180C, and quickly fry the beef over a high flame. ~45 seconds, until 90% cooked. Remove, dipping over a strainer over the aromatics.
Fry the black pepper sauce in ~2 tbsp oil over a medium low flame, and once the oil's separated, up the flame to high. Swirl in the wine. Add the beef and the aromatics, fry over high for ~30 seconds, then mix in the dark soy sauce. Add the slurry. Once thickened, add in the green parts of the scallion.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Beef with black bean sauce- a quick and easy Chinese recipe
Stir-fry beef with black bean sauce is my favorite food ordered in Chinese restaurants.
Since my favorite restaurant is no longer serving this dish recently, I decided to dig deeper into how to prepare it at home.
I am delighted it is pretty easy to prepare if I use a store-bought black bean sauce. What’s more, it is such a delicious but quick and easy recipe that I can make it within 30 minutes.
After enjoying the delicious beef stir-fry with black bean sauce today, I've decided to jot down the steps and share this recipe with you
#beefstirfry #BeefWithBlackBeanSauce #blackbeansauce
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A
350g beef
2 tsp soy sauce
1/2 tsp salt
1/2 tsp baking soda
1 tsp cornstarch
Ingredients B
2 tsp minced ginger
1 tbsp minced garlic
3 tbsp vegetable oil
1/2 green bell pepper
1/2 red bell pepper
1 medium-sized onion
1 tsp sesame oil
1 tbsp rice wine
1 tsp of cornstarch (plus 1 tbsp of water to make a slurry)
Ingredients C
1.5 tbsp black bean sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp ground black pepper
3 tbsp water
Method:
Preparation
- Cut the beef across the grain into thin slices.
- Marinate the beef with Ingredient A for 15 minutes.
- Cut the spring onion into short sections, about 1 inch in length.
- Cut the green bell pepper into one-inch pieces.
- Slice one medium size onion into wedges.
- Mix Ingredients C (except the black bean) to become the stir-fry sauce.
Cooking
- Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer.
- Let the beef sear for half a minute, then flip over to sear the other side until slightly brown.
- Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok.
- Saute the chopped garlic and ginger with the remaining oil in the wok.
- Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry.
- Return the beef to the wok.
- Add the cornstarch slurry to thicken the gravy.
- Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out.
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Website:
how to make chinese ribs with black bean sauce 豉汁蒸排骨
My Dad teaches me how to make chinese ribs with black bean sauce
STEAMED RIBS WITH BLACK BEAN SAUCE 豉汁蒸排骨
- 1 lb 12 oz of spare ribs
- 1 tbsp of fermented black beans
- 4 hot chili peppers (chopped)
MARINADE
- 1/2 tsp of salt
- 1.5 tsp of sugar
- 1/4 tsp of white pepper
- 1 tsp of chicken bouillon powder
- 1 tsp of minced garlic
- 2 tsp of Shaoxing wine
- 2 tbsp of corn starch
- 1 tbsp of olive oil
INSTRUCTIONS
1. Cut spare ribs into small pieces.
2. Marinate the ribs with salt, sugar, white pepper, chicken bouillon, minced, garlic, wine and cornstarch in a mixing bowl.
3. Mix everything together. Add chili peppers and fermented black beans. Gently mix.
4. Drizzle oil to lock in the moisture. Mix well. Transfer the ribs to a shallow bowl.
5. Bring the water to a boil in the steamer. Put the ribs in the steamer.
6. Steam for 20-30 minutes until the ribs are fully cooked and tender.
7. Serve with rice & enjoy! ????????