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Beef with black bean sauce- a quick and easy Chinese recipe

Stir-fry beef with black bean sauce is my favorite food ordered in Chinese restaurants. Since my favorite restaurant is no longer serving this dish recently, I decided to dig deeper into how to prepare it at home. I am delighted it is pretty easy to prepare if I use a store-bought black bean sauce. What’s more, it is such a delicious but quick and easy recipe that I can make it within 30 minutes. After enjoying the delicious beef stir-fry with black bean sauce today, I've decided to jot down the steps and share this recipe with you #beefstirfry #BeefWithBlackBeanSauce #blackbeansauce ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/beef-with-... ) Ingredient A 350g beef 2 tsp soy sauce 1/2 tsp salt 1/2 tsp baking soda 1 tsp cornstarch Ingredients B 2 tsp minced ginger 1 tbsp minced garlic 3 tbsp vegetable oil 1/2 green bell pepper 1/2 red bell pepper 1 medium-sized onion 1 tsp sesame oil 1 tbsp rice wine 1 tsp of cornstarch (plus 1 tbsp of water to make a slurry) Ingredients C 1.5 tbsp black bean sauce 1 tbsp light soy sauce 1 tbsp oyster sauce 1/4 tsp ground black pepper 3 tbsp water Method: Preparation Cut the beef across the grain into thin slices. Marinate the beef with Ingredient A for 15 minutes. Cut the spring onion into short sections, about 1 inch in length. Cut the green bell pepper into one-inch pieces. Slice one medium size onion into wedges. Mix Ingredients C (except the black bean) to become the stir-fry sauce. Cooking Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer. Let the beef sear for half a minute, then flip over to sear the other side until slightly brown. Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok. Saute the chopped garlic and ginger with the remaining oil in the wok. Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry. Return the beef to the wok. Add the cornstarch slurry to thicken the gravy. Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang