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Beef in Black Bean Sauce
  • Beef in Black Bean Sauce
  • Beef in Black Bean Sauce
Beef in Black Bean Sauce

Beef in Black Bean Sauce

The secret to ultra-tender beef is to marinate with bicarbonate of soda and cornflour, which softens the fibres and helps to retain all of the delicious juices. This dish is best made with salted black bean paste (sometimes labelled as black bean garlic sauce) rather than a black bean cooking or stir-fry sauce, but if that's all you can find, don't worry - substitution instructions below!

More Info

Book: How to Be a Noodle Legend

Page number: 108

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour 30 mins

Origin: China
Shopping List

  • 2 beef steaks (any type) (approx. 500g total weight) - rind removed and any fat or sinew cut off, then sliced on an angle as thinly as possible
  • 1 onion - cut into bite-size pieces
  • 2 peppers (any colour) - cut into bite-size pieces
  • Fresh ginger - finely chopped or grated to make 2 tsp
  • 1 ½ tbsp black bean sauce (a brand with a high % of black beans, or use whole salted black beans NOT a black bean cooking sauce or stir-fry sauce!) If a cooking sauce is all you can find, substitution instructions are in the method
  • 1 tbsp soy sauce (any type)
  • 1 tsp vinegar (rice, white wine or cider vinegar is best)
  • 2 tsp sugar
  • 5 tsp cornflour
  • 1 tsp bicarbonate of soda or use 2 tsp baking powder (baking powder has a lower % of sodium bicarbonate, so you need more to get the same effect!) (optional)
  • 1 tsp sesame oil (optional)
Blends Needed

BADIAN BLEND: 1 ¼ tsp

LA JIAO BLEND: ½ tsp

MA LA BLEND: tsp

ZHIMA BLEND:

Goes Great With
Also Works a Treat With

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