Black Bean Dried Beef and Pork
Beef with black bean sauce is a delicious, classic combination you'll observe on Chinese and Chinese American restaurant menus across the U.South. It'due south quick and piece of cake to make, using an ingredient that many of you have asked us almost over the years—jarred black bean and garlic sauce!
While we frequently use whole fermented black beans in our cooking, a prepared sauce makes dinner prep that much more user-friendly. So if you're looking to try black bean sauce simply aren't quite ready to purchase a big bag of fermented black beans, give this recipe a go!
Like many of our recipes, this one is flexible. Yous could utilise this same cooking method to other proteins—pork, chicken, or pan-fried tofu—and adjust the recipe to meet the sense of taste preferences of your family, or what you happen to have on hand.
Note: We partnered with Lee Kum Kee to bring you this Beef with Black Edible bean Sauce! Every bit always on The Woks of Life, our opinions are our own. Bask!
What is Blackness Bean Sauce?
Chinese fermented black edible bean sauce is a unique and flavorful ingredient. Packed with salt and umami, ane of my dad'southward high schoolhouse teachers described it this style: "Either you love it or you hate it – there is nothing in between."
That description largely arises from the fermented flavor of the black bean, known as dòuchǐ in Standard mandarin or dau-see in Cantonese (豆豉). It is a key ingredient in a well known dim sum dish, Steamed Spareribs with Blackness Edible bean Sauce.
That said, nosotros'd gauge that a lot more than people beloved it than hate it! That fermentation process creates umami, the savory fifth taste and "essence of deliciousness" that we strive for in many dishes.
(Read more than well-nigh prepared blackness bean and garlic sauce here.)
Why use fermented black bean sauce instead of whole fermented black beans?
Use whole fermented black beans when yous want to accentuate a dish with the flavor of individual black beans. The consequence is basically contrast.
Biting into a fermented black bean immediately gives the palate a shot of umami and salt every bit a counterpoint to the rich flavors of meat or the freshness of vegetables.
Hunan cuisine uses whole black beans in many dishes, like our Hunan Steamed Fish with Salted Chilies, Hunan Beef, or Hunan Pork and Tofu. Examples of Cantonese dishes with whole fermented black beans include dim sum dishes like Steamed Spareribs with Black Bean or Chinese Blimp Peppers.
However, in some saucy dishes, where you want the flavor of fermented blackness beans more than distributed throughout the dish, fermented black edible bean sauce from the jar works very well.
Sauce from the jar is super convenient, stores for a long time in the refrigerator, and is so easy to apply. Adding a small amount to any dish volition add a hidden heave of umami flavor without overpowering other ingredients.
That said, if you'd similar to see the black bean in the dish, yous can feel free to add together some additional whole beans if you lot similar.
Just keep table salt levels in mind—y'all can also rinse some of the table salt off of the whole beans. Both ingredients can be quite salty. Anytime you're experimenting with black bean garlic sauce, kickoff with a minor amount. Taste as you get, since you may non demand to add additional common salt, soy sauce, or other salty elements.
As for where to get black bean and garlic sauce, yous'll discover it in Chinese grocery stores and in some well-stocked supermarkets.
Lee Kum Kee black bean and garlic sauce is probably the most ubiquitous, and it's what we use. Blackness bean and garlic are oft paired together. With both ingredients in one sauce, there's no demand to pare and chop garlic!
Ok, let's get to the recipe.
Recipe Instructions
In a medium bowl, add the beef, baking soda, and water to start the beefiness velveting process. Massage the beefiness with your hands until almost of the liquid is absorbed. Let stand for 1 to 2 hours. (Less time for more than tender beef, or longer for a tougher cut similar chuck.) Then rinse the beef thoroughly under running h2o until the h2o runs clear. Bleed. This footstep tenderizes the meat before marinating.
Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing vino. Mix well and marinate the beef for at to the lowest degree 30 minutes, or overnight if you'd like to make this ahead.
In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, carbohydrate, and white pepper, and set aside.
Heat your wok over high oestrus until it starts to fume lightly. Add one tablespoon of oil around the perimeter of the wok. Add the beefiness in i layer. Sear the beef on both sides until browned, about two-three minutes. Plow off the heat, remove the beef from the wok, and gear up bated.
Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for xxx seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
Stir in the sauce mixture yous fabricated earlier.
Bring to a simmer, and add the beefiness (forth with any juices) dorsum to the wok. Stir it in, then add the snowfall peas.
Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the cornstarch slurry to the sauce, stirring constantly.
Simmer until the sauce is thickened to your liking. (If it's too thick, add a splash of water or stock.) The snow peas should be just crisp-tender.
Serve immediately with steamed rice!
Prep: i 60 minutes 20 minutes
Cook: 10 minutes
Total: 1 hour 30 minutes
For velveting the beefiness:
- 1 pound beef flank steak or beef chuck (thinly sliced against the grain)
- 1 teaspoon baking soda
- one/4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce
- 1 teaspoon Shaoxing wine
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In a medium bowl, add the beef, baking soda, and h2o. Massage the beefiness with your hands until near of the liquid is absorbed. Let stand for 1 to ii hours (less fourth dimension for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
-
And then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beefiness for at to the lowest degree 30 minutes, or fifty-fifty overnight if you lot'd like to make this ahead.
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In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set up aside.
-
Rut your wok over high estrus until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beefiness in ane layer, and sear the beefiness on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beefiness from the wok, and set aside.
-
Reduce the heat to medium-high, and add the remaining ane tablespoon of oil, onions, and bell peppers. Stir-fry for xxx seconds, until the onions and peppers have very lite sear on them. Adjacent, add together the Shaoxing wine to deglaze the wok.
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Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir information technology in, then add the snowfall peas.
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Bring the contents of the wok to a simmer. Stir the cornstarch and h2o until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too sparse, add more slurry). Melt until the snow peas are simply well-baked-tender. Serve immediately with steamed rice!
Prep time includes inactive marinating time! Actual active prep is nigh 20 minutes.
Calories: 313 kcal (sixteen%) Carbohydrates: 13 m (4%) Poly peptide: 28 k (56%) Fatty: 16 grand (25%) Saturated Fat: 3 g (fifteen%) Polyunsaturated Fat: 3 chiliad Monounsaturated Fatty: 8 g Trans Fatty: one one thousand Cholesterol: 68 mg (23%) Sodium: 923 mg (38%) Potassium: 740 mg (21%) Fiber: 2 yard (8%) Sugar: 5 g (vi%) Vitamin A: 1433 IU (29%) Vitamin C: 64 mg (78%) Calcium: 47 mg (five%) Iron: 3 mg (17%)
Source: https://thewoksoflife.com/beef-black-bean-sauce/
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