How To make Asparagus & Beef with Black Beans
1 tb Salted preserved black beans
2 Garlic cloves; minced
2 sl Ginger (quarter-sized)
- minced 1/2 lb Flank steak
1 sm Onion; sliced
1 lb Asparagus; cut into 1/2-in
- thick diagonal pieces 3 tb Peanut oil
1/2 ts Salt
1 tb Dark soy sauce
1/2 c Chicken stock
2 ts Cornstarch; mixed with
1 tb Water
1/2 ts Sugar
1/2 tb Oyster sauce
1 ds Sesame oil
Hot steamed rice
BEEF MARINADE:
1/2 ts Sugar
1 tb Rice wine or dry sherry
1/2 tb Soy sauce
1 ts Cornstarch
1/2 ts Sesame oil
COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade. Set aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a desh of sesame oil; toss to mix. Serve hot over rice. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
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Beef with Asparagus in Black Bean Sauce Vol: 18
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Simple Chinese Black Pepper Beef Stir Fry Recipe
Chinese Black Pepper Beef Stir Fry is a popular dish all around the world, and for good reason – it’s delicious! It’s also incredibly simple to make at home yourself. Follow Jeremy’s recipe for succulent beef steak, crunchy vegetables and smoky Chinese flavour aplenty.
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Ingredients
350g steak, sliced into strips against the grain
1 onion, julienned
1/2 red pepper, julienned
1 spring onion
1/4 of a thumb size piece of ginger
The Marinade
1 teaspoon cornflour (cornstarch)
1 teaspoon light soy sauce
1 teaspoon pure sesame oil
The Sauce
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed black pepper
1 tablespoon Lee Kum Kee black pepper sauce
50 ml chicken stock
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons Shaoxing rice wine
To find the recipe for this dish, click the link below!
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Beef And Onion Stir Fry ｜Tender And Juicy Beef
—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar
4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch
3 tsp oil
1 1/2 tsp sesame oil
3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper
—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step
BETTER THAN TAKEOUT - Beef in Black Bean Sauce Recipe
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This is super popular in the south of China. You will find it in school canteens, takeout restaurants, regular family dinner tables, or at tea house dim sum places. I grew up with it and am excited to share it with you.
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INGREDIENTS
For the beef marinade:
1 lb 454 grams of beef slice, I am using top sirlion fillet.
1/2 tsp of salt or to taste
1/3 tsp of baking soda (Amazon Link -
1 tsp of cornstarch (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of soy sauce (Amazon Link -
1/2 tsp of dark soy sauce (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
For the sauce:
1 tbsp of soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
2 tbsp of black bean sauce (Product Link -
2 tsp of cornstarch (Amazon Link -
3/4 cup of beef stock
Others:
2.5 tbsp of vegetable oil to stir fry the beef
2 cloves of garlic sliced
1/2 inch of ginger sliced thinly
2 bitter melons about 300 grams
1 tsp of salt to rub the bitter melon
INSTRUCTIONS
Cut 1 lb of beef across the muscle grains into 1/5 of inch slices.
Marinate the beef with 1/2 tsp of salt, 1/3 tsp of baking soda, 1 tsp of cornstarch, 1/2 tbsp of Chinese cooking wine, 1/2 tbsp of soy sauce. Mix well then coat the beef with a drizzle of vegetable oil. Let it sit for 15 minutes
Quarter the bitter melon. Remove the white spongy part by using a knife then scrape it completely with a rounded teaspoon.
Cut the bitter melon with a 45-degree angle into 1/2 of an inch thick slices. Season it with 1 tsp of salt. Rub for a minute or 2. Let it sit for 15 minutes.
Squeeze out as much moisture out of the bitter melon. Discard the liquid. as you can. Rinse the bitter melon with cold running water several times to wash off the salt. Drain thoroughly. Set it aside.
Slice 2 cloves of garlic and 1/2 inch of ginger thinly. Set aside.
In a bowl, combine the follow ingredients: 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce, 2 tbsp of black bean sauce, 2 tsp of cornstarch, and 3/4 cup of beef stock. Mix well and set it aside.
Turn the heat to high and heat the wok until it is smoking hot. Add 2-3 tbsp of cooking oil. Loosen up the beef before adding it to the wok so they don’t tangle together. The wok is super-hot. You only need to stir this for a minute or two. Once most of the beef has changed color, turn off the heat. Take the beef out. Be sure to tilt the wok so you can leave the oil in there.
Turn the heat back on medium. Toss in the garlic, ginger, and bitter melon. Stir this for a few minutes or until the bitter melon is a bit soft. Pour in the sauce and introduce the beef back into the wok. Keep mixing for a minute or 2.
Serve with white rice.
Videography / Editing by Austin Schargorodski -