Beef With Black Bean Sauce Recipe
Awesome!!!! This recipe of Beef With Black Bean Sauce is just out of this world. The famous Beef With Black Bean Sauce is served at the Chinese table as a yummy Main Dish. Beef is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Make this Beef With Black Bean Sauce for your family today to let them know that how much you love them.
Ingredients
1 1/2 pounds beef rump steak,trimmed
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry
3 teaspoons cornstarch, divided
1 egg white
2/3 cup water, divided
1 1/2 tablespoons fermented, salted black beans
1/4 teaspoon sugar
4 tablespoons vegetable oil,divided
4 green onions, cut into 1-inch pieces
1 red bell pepper, thinly sliced
1/2 cup sliced bamboo shoots (1/2 of 8-ounce can)
1 teaspoon curry powder
Directions
Cut beef across the grain into thin slices 2 inches long.
Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium bowl; beat lightly.
Add beef; stir to coat well.
Let stand 30 minutes, stirring occasionally.
Combine 1/3 cup of the water and the beans in small bowl.
Let stand 15 minutes.
Drain beans, reserving 1 teaspoon of the water.
Combine beans, reserved water and the sugar on a small plate.
Mash well with fork.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, red pepper, bamboo shoots and curry powder; stir-fry until vegetables are crisp-tender, 2 minutes.
Remove and set aside.
Combine remaining 1/3 cup water and 2 teaspoons cornstarch in small cup.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef and marinade; stir-fry until beef is brown, about 5 minutes.
Add vegetables and mashed beans; mix well.
Stir in cornstarch mixture.
Cook and stir until liquid boils and thickens.
Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium bowl; beat lightly.
Add beef; stir to coat well.
Let stand 30 minutes, stirring occasionally.
Combine 1/3 cup of the water and the beans in small bowl.
Let stand 15 minutes.
Drain beans, reserving 1 teaspoon of the water.
Combine beans, reserved water and the sugar on a small plate.
Mash well with fork.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, red pepper, bamboo shoots and curry powder; stir-fry until vegetables are crisp-tender, 2 minutes.
Remove and set aside.
Combine remaining 1/3 cup water and 2 teaspoons cornstarch in small cup.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef and marinade; stir-fry until beef is brown, about 5 minutes.
Add vegetables and mashed beans; mix well.
Stir in cornstarch mixture.
Cook and stir until liquid boils and thickens.
