top of page

Beef in Black Bean Sauce with Rice



 

INGREDIENTS


Beef

-~500g Rump Steak (Trimmed)

-1 tbsp Corn Flour

-1 tsp White Sugar

-1/2 tsp Bi-Carb Soda

-1 pinch Chinese 5-Spice Powder

-2 tbsp Light Soy Sauce

-1 tbsp Shaoxing Cooking Wine


Vegetables

-1x Carrot

-1x Brown Onion


Aromatics

-4 cloves Garlic

-1/2 tbsp Fermented Black Soybeans


Sauce

-1 tbsp Corn Flour

-2 tsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-2 tbsp Light Soy Sauce

-2 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce

-1/2 cup Water


Finish

-1 tsp Sesame Oil

-Salt to taste


Rice

-2 cups Jasmine Rice

-2 1/4 cups Water


 

METHODS


Step 1: Prepare the beef

  • Slice beef against the grain into thin strips

  • Add marinade ingredients and massage until beef absorbs most of the liquid

  • Set aside until ready for cooking

Step 2: Prepare the vegetables

  • Slice the carrot on an angle into thin strips

  • Slice the onion into similar sized strips

  • Set aside until ready for cooking

Step 3: Prepare the aromatics

  • Smash and chop garlic, then add to a bowl

  • Rinse Fermented Black Soybeans under water and add to the bowl

  • Mash beans with a spoon

  • Set aside until ready for cooking

Step 4: Prepare the sauce

  • Add all sauce ingredients to a bowl and mix to combine

  • Set aside until ready for cooking

Step 5: Cooking the stir fry

  • Heat a wok on maximum heat until it begins smoking, and add a 1/2 tbsp of high-heat cooking oil (such as vegetable, canola, sunflower etc.)

  • Stir fry vegetables for about 60 seconds

  • Re-heat the wok on maximum heat until it begins smoking, and add 1 tbsp of high-heat cooking oil

  • Add the beef and spread into a single layer

  • After 1-2 minutes, stir and let sit for another 1-2 minutes

  • Repeat until beef is seared

  • Add the aromatics and stir fry for 30-60 seconds

  • Add the vegetables to the wok and add the sauce

  • Stir fry for 1-2 minutes until sauce has thickened

  • Turn the heat off and add 1 tsp of sesame oil

  • Stir through and add salt if needed

Step 6: Cooking the rice

  • Rinse rice 3-4 times and strain

  • Add washed rice to a pot with 2 1/4 cups of water and 1 pinch of salt

  • Bring to a boil on high heat and cover with the lid

  • Turn the heat to low and cook for 12 minutes

  • Turn the heat off and let the rice sit for 10 minutes with the lid on

  • Remove the lid and fluff the rice to allow excess steam to escape

Step 7: Add to containers

  • Evenly distribute rice and stir fry between 4 containers

  • Let everything cool down for 10-20 minutes with the lids off

  • Add lids and store in the fridge for up to 1 week

  • Microwave to heat and serve


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 613

  • Protein - 37g

  • Carbohydrate - 86g

  • Fat - 12g


 

EQUIPMENT USED

Comments


bottom of page