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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Plant-Based Recipe: Spicy Asparagus in Black Bean Sauce
Enjoy this savory, vegetable side dish of spicy asparagus with black bean sauce for a delicious Asian inspired meal.
Find the complete recipe here:
For more whole food, plant-based recipes visit:
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Stir fry Spicy Chicken Green Bean with Black Bean Sauce
Learn how to make Spicy Chicken Green Beans with Black Bean Sauce
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Chinese Spicy Szechuan Green Beans stir fry
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#chickenstirfry #greenbeans
Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE
Just griddling up some Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE!
Chicken & Shrimp Recipe (you can seperate the chicken and shrimp like we did or combine)
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
3/4 to 1 pound shrimp, diced into 1/2-inch pieces 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
4-5 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 4-5 cups ready-to-serve rice (cook the day before and set in refrigerator)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
DIRECTIONS:
To your griddle add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken and shrimp, set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the gricdle add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, shrimp, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Aparagus in Black Bean Saucen
Two bundles of aparagus
1 large onion diced
2 container of mushrooms sliced
3 table spoons black bean sauce
griddle veggies and black bean sauce all together for 5-8 minutes on med/high heat.
add salt and pepper to taste
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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Asparagus Stuffed Chicken
This isn’t your ordinary chicken recipe, it’s extraordinary! This Low-carb/ Keto-friendly Asparagus Stuffed Chicken is juicy, cheesy, and positively delicious. You can quickly whip up a batch in under 30 minutes, so it’s fantastic for busy evenings.
Full recipe here: