Chinese Beef Asparagus with Black Bean Sauce Stir Fry
Learn How to Make Beef Asparagus with Black Bean Sauce Stir Fry
Recipe:
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Asian Chicken and Asparagus with Black Bean Sauce
Today on Paul Plays With Fire we’re getting the wok out, and we’re going to celebrate one of the rites of spring - the first asparagus season! We’re going to make one of my favorite asparagus dishes, chicken and asparagus with black bean sauce.
Like most Asian cooking, preparation is the secret to success. We’ll spend more time preparing to cook than we will actually cooking. This first step in our process to to make a marinade for our cut up chicken breast. So we’ll add the cut up chicken breast to a zip lock bag, and the add our marinade to the bag and swish it around and set that aside.
Next up we’re going to prepare our onions and asparagus for the wok. And then we’ll work on our black bean sauce.
Thanks for watching!
0:00 Introduction 0:00
0:25 Chicken Marinade
2:09 Prepare Vegetables
5:14 Make Sauces
7:43 Cook
13:09 Eat!
The key steps to making the PERFECT beef in black bean sauce!
Perfect homemade Chinese-style beef in black bean sauce - it's rich and delicious - full of umami flavour.
I'm going to show you how to make the most tender velvet beef - even using a cheap cut of beef, and also how to make your own black bean sauce.
If you're short on time, I've included a shortcut, using shop-bought sauce too!
Free printable recipe is available on our site:
Ingredients:
Black Bean Sauce:
4 tablespoons fermented black beans
1 tablespoon sesame oil
1 tablespoon rapeseed oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoon Shaoxing Chinese rice wine - or use dry sherry
2 tablespoons dark soy sauce
1 teaspoon rice vinegar
2 teaspoons granulated or caster sugar
½ teaspoon ground black pepper
180 ml ¾ cup chicken or vegetable stock
1 tablespoon cornflour (cornstarch in USA) mixed with 3 tablespoons cold water to form a slurry
Beef:
400 g (14 oz) beef steak sliced into thin strips, against the grain *see note 1
1 teaspoon bicarbonate of soda
Also:
1 pinch of salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon rapeseed/avocado or other neutral oil
1 onion peeled and chopped into chunky pieces
1 red bell pepper deseeded and chopped into chunky pieces
1 green bell pepper deseeded and chopped into chunky pieces
To serve:
Boiled rice
Sliced spring onions scallions
Mixed sesame seeds
Instructions:
Soaking the black beans:
1. Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.
Velveting the beef:
1. Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.
2. Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
3. Cover and place in the refrigerator for 30 minutes.
4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.
Making the black bean sauce:
1. Once the beans have soaked for an hour, drain and thoroughly rinse them.
2. Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.
4. Add the garlic, ginger and black beans and fry for one minute, stirring often, until fragrant.
5. Add the rice wine, soy sauce, rice vinegar, sugar, pepper and stock.
6. Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
7. Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.
Bringing it all together:
1. Toss the tenderised beef in the salt and pepper.
2. Heat the two oils oil in a wok over a high heat.
3. Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.
4. Add the onion, red and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.
5. Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.
6. Serve over boiled rice, topped with spring onions and sesame seeds.
Notes
Don't want to make your own black bean sauce?
Replace the black bean sauce in this recipe with 250ml store-bought black bean sauce. *Flavour tip* - Check the ingredients on the side of the bottle, if it doesn't contain garlic and ginger, add 3 minced cloves of garlic and 1 tablespoon of minced ginger into the stir fry at the the same time as the onions and peppers.
Don't want to velvet the beef?
The velveting process is needed for cheaper, more tough cuts of meat, to make them more tender.If you don't want to velvet the beef, but you still want tender, juicy meat, you'll need to go with a more expensive cut of steak - such as ribeye or sirloin. Slice the steak into thin strips, against the grain, before using.
#fakeaway #Recipe #stirfry
S2Ep40-Stir Fry Chicken and Asparagus with Honey Black Pepper Sauce 蜜糖 黑椒 蘆筍 雞
RECIPE BELOW: The chicken has a nice peppery taste with a hint of sweetness. ENJOY!
Serves 4-6
Ingredients:
• 1/2# chicken thighs, sliced 1/4 (can use breast meat)
• 1# asparagus, trimmed (can substitute with any other type of vegetable)
• 5-6 cloves garlic, minced
• 1/2 yellow onion, sliced
• 2 Thai chili peppers, seeded & minced
• 3 green onions, minced
• 1-1.5 Tbsp Honey or to taste
• 1 Tbsp Shaoxing wine
• 1 Tsp Sesame oil
• 1 Tsp Dark soy
• 1.5 Tsp Oyster sauce
• 1-1.5 Tbsp Black pepper or to taste
• Oil for cooking
Chicken Marinade
• 1/2 Tsp seasoning salt-Watch video-S1Ep76-
• 1 Tsp sesame oil
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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TUO Cutlery Fiery Series 8 PC Kitchen Block Knife Set:
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Lodge Cast Iron Wok:
Joyce Chen Flat Bottom Stir Fry Pan:
Aluminum Pie Tins:
Bottle Pour Spouts:
Cambro 2Qt round containers:
SS tongs:
Kuhn Rikon Swiss Peeler:
LKK Low Sodium Soy:
LKK Oyster Sauce:
LKK Premium Dark Soy Sauce:
LKK Premium Soy Sauce:
LKK Hoisin Sauce:
LKK Chili Oil:
LKK Shrimp Sauce/Paste:
Shaoxing wine:
Kadoya Sesame oil:
Chinkiang Vinegar:
Rice Vinegar:
Sriracha Hot Chili Sauce:
Maggi Seasoning Sauce:
Lao Gan Ma Spicy Crisp Chili Sauce:
Lao Gan Ma Black Bean Chili Oil Sauce:
Lao Gan Ma Pickled Chili:
Roasted Seasoned Seaweed:
KYJ Chicken Pork Sausage:
Hunan Cured Smoked Ham:
Dried Shitake Mushrooms:
Dried Bean Curd Sticks:
Sichuan Peppercorns:
Sichuan Red Chili Powder:
Sichuan Pixian Broad Bean Paste:
Sichuan Peppercorn Oil:
Dried Sichuan Chili Peppers:
Salt & Pepper Seasoning:
Sichuan Red Peppercorn Powder:
Sichuan Red Peppercorn Salt:
Sweet Bean Paste/Flour Sauce:
Bullhead Barbeque/Sa Cha Sauce:
Salted Black Bean Dace:
Three Crab Fish Sauce:
Thai Shrimp Roe Paste:
Madras Curry Powder:
Fermented Chili Bean Curd:
Red Fermented Bean Curd:
Fermented Preserved Black Beans:
Sesame Paste:
Koon Chun Ground Yellow Bean Sauce:
Dried Seaweed:
Dried Black Fungus/Wood Ears:
Dried Red Beans:
Seasons Spicy Bake Mix:
Agar Agar Natural Strips:
Pure Almond Extract:
Whole Psyllium Husks:
Flaxseed Meal:
T-sacs:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
S1Ep18-Stir Fry Asparagus Chicken with Black Bean Sauce 豉椒芦笋鸡
RECIPE BELOW: Classic Black Bean Sauce is the delicious base for this chicken stir fry with asparagus.
Serves 4-6
Ingredients:
• 2 small or 1 large skinless & boneless chicken breasts
• 1 bunch asparagus, washed, trimmed & cut 2”diagonal
• ½ med yellow onion-sliced
• 2Tbsp Chinese Fermented Black Beans-soaked and rinsed
• 4 garlic cloves, minced
• 1 Tbsp minced ginger
• 2 spring onions-cut small
• 2 Thai red chilies-seeded and sliced *optional
• Seasoning salt mix -Watch video-S1Ep76-
• ½ Tsp Ground white pepper
• 1 Tbsp Oyster sauce
• 2Tbsp Lite soy sauce
• 1 Tsp Shaoxing wine
• 2 Tsp Sesame oil
• 1 Tbsp Cornstarch + 2-3 Tbsp water for slurry
• 1 C water
• Oil for cooking
Black Bean Sauce: combine black beans with the ginger, garlic, chilies; add 1 Tsp seasoning salt, 1 Tbsp lite soy, 1 Tsp sesame oil
Chicken Marinade: 1 Tsp seasoning salt, ½ tsp white pepper, 1 tsp sesame oil, 1 Tbsp lite soy, 1 Tsp wine, 1 Tsp cornstarch
Asparagus: 1 Tbsp water, ½ tsp seasoning salt, 1 Tbsp wine
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
JOIN ME ON FACEBOOK:
BUY PRODUCTS:
TUO Cutlery Fiery Series 8 PC Kitchen Block Knife Set:
Vegetable Meat Cleaver 7:
Architec Gripperwood Acacia Cutting Board:
Lodge Cast Iron Wok:
Joyce Chen Flat Bottom Stir Fry Pan:
Aluminum Pie Tins:
Bottle Pour Spouts:
Cambro 2Qt round containers:
SS tongs:
Kuhn Rikon Swiss Peeler:
LKK Low Sodium Soy:
LKK Oyster Sauce:
LKK Premium Dark Soy Sauce:
LKK Premium Soy Sauce:
LKK Hoisin Sauce:
LKK Chili Oil:
LKK Shrimp Sauce/Paste:
Shaoxing wine:
Kadoya Sesame oil:
Chinkiang Vinegar:
Rice Vinegar:
Sriracha Hot Chili Sauce:
Maggi Seasoning Sauce:
Lao Gan Ma Spicy Crisp Chili Sauce:
Lao Gan Ma Black Bean Chili Oil Sauce:
Lao Gan Ma Pickled Chili:
Roasted Seasoned Seaweed:
KYJ Chicken Pork Sausage:
Hunan Cured Smoked Ham:
Dried Shitake Mushrooms:
Dried Bean Curd Sticks:
Sichuan Peppercorns:
Sichuan Red Chili Powder:
Sichuan Pixian Broad Bean Paste:
Sichuan Peppercorn Oil:
Dried Sichuan Chili Peppers:
Salt & Pepper Seasoning:
Sichuan Red Peppercorn Powder:
Sichuan Red Peppercorn Salt:
Sweet Bean Paste/Flour Sauce:
Bullhead Barbeque/Sa Cha Sauce:
Salted Black Bean Dace:
Three Crab Fish Sauce:
Thai Shrimp Roe Paste:
Madras Curry Powder:
Fermented Chili Bean Curd:
Red Fermented Bean Curd:
Fermented Preserved Black Beans:
Sesame Paste:
Koon Chun Ground Yellow Bean Sauce:
Dried Seaweed:
Dried Black Fungus/Wood Ears:
Dried Red Beans:
Seasons Spicy Bake Mix:
Agar Agar Natural Strips:
Pure Almond Extract:
Whole Psyllium Husks:
Flaxseed Meal:
T-sacs:
Sunday Spirit by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist: