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Chinese-Style Beef in Black Bean Sauce with Noodles

Shannon
Never buy take-out again with this easy Chinese-style beef in black bean sauce recipe. The beef is tender, and the selection of stir-fried vegetables sells itself.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 436 kcal

Ingredients
  

Beef Marinate

  • 800 g skirt steak (see recipe note 1)
  • 2 teaspoon dark soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoon bi-carb soda (baking soda)
  • 2 teaspoon corn flour (corn starch)

Stir-fried Vegetables

  • 2 cups broccoli chopped
  • 2 cups cauliflower chopped
  • 1 cup carrot sliced
  • 1 cup snow peas
  • 1 red capsicum (bell pepper)
  • 1 red onion
  • 200 g white button mushrooms
  • 3 tablespoon Lee Kum Kee Black Bean Garlic Sauce see (recipe note 2)
  • 4 tablespoon vegetable oil
  • 2 packets wok-ready noodles
  • ½ cup spring onion for garnishing

Sauce

  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup beef stock
  • pinch white pepper to taste
  • 2 teaspoon corn flour to thicken sauce
  • 1 tablespoon water to thicken sauce

Instructions
 

  • Remove the silverskin and thick lumps of fat from the beef, if any. When cutting the meat, slice thinly and against the grain.
  • To a bowl, add sliced beef, ½ teaspoon salt, ¼ teaspoon white pepper, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 teaspoon bicarb (baking soda), 1 teaspoon corn flour, and 2 teaspoon of dark soy sauce. Mix until well combined, then cover the bowl and set aside in the fridge for up to 1 hour. (overnight preferred).
  • Prepare the vegetables and cut them to stir-fry size. Thinly slice the mushrooms and cut the onion lengthwise, then set them aside.
  • To make the sauce combine 1 cup of beef stock with 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce and a pinch of white pepper to taste, stir to combine, then set it aside.
  • Heat your wok to med-high until you begin to see it smoking, then add 2 tablespoon of vegetable oil. Add in the beef, making sure to spread it out evenly. Sear for 45 seconds, then rotate the beef to sear the opposite side for a further 45 seconds. Remove the beef, and then set it aside. Sear the beef in batches so as to not overcrowd the wok.
  • Over medium heat, add the onions and mushrooms to your wok and fry them until you begin to see the mushrooms lose their water. Add your vegetables, and turn the heat back to med-high. Stir the vegetables until slightly softened, then pour the sauce into your wok.
  • Using a spatula, deglaze the bottom of your wok until the sauce is brought to the boil. Then prepare 2 teaspoon of cornflour in 1 tablespoon cold water.
  • Add the cornflour to the sauce and stir immediately until the sauce has thickened. Finally, add 2 tablespoon of Lee Kum Kee Black Bean Garlic Sauce to the wok and stir until well combined.
  • Introduce the beef back into the wok with your wok-ready noodles, and stir to combine with the vegetables and the meat is cooked through.
  • Serve immediately and garnish with spring onion if you would like.

Notes

Recipe Note 1: If you find it difficult to find skirt steak at your butcher, some great alternatives are flank, rib eye, and porterhouse. Rump steak is another option, and although cheaper, it can be a little on the tough side.
Recipe Note 2: There are two choices when deciding which black bean sauce to use.
  1. Lee Kum Kee Black Bean Garlic Sauce
  2. Whole fermented black beans
If using whole black beans, wash and finely chop them before use. Add 4 or 5 diced garlic cloves to the onions and mushrooms together with 2 tablespoon of fermented black beans, and fry them off until you begin to see the mushrooms lose water. Then continue with the recipe as usual.
Recipe Note 3: If you have leftovers, beef in black bean sauce will keep in the fridge sealed in an air-tight container for up to 2 days. To reheat, place into a hot pan and cook for up to 5 minutes until it's all been cooked through. Or zap in the microwave for a few minutes, checking regularly.
Recipe Note 4: Serve with any of your favourite vegetables. The veggies I’ve chosen are simply my own personal preference.
Keyword Beef in Black Bean Sauce