Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. Recipe taken from Wok On by Ching He Huang, 1 x 225g ribeye steak - trim the excess fat off and cut into 1.5cm thick slices, 2.5cm piece of fresh ginger, peeled and finely grated, 1 red chilli, deseeded and finely chopped, 1 teaspoon fermented salted black beans, rinsed and crushed (or use shop bought black bean sauce), 1 tablespoon Shaohsing rice wine or dry sherry, 2 green peppers, deseeded and cut into julienne strips, 1 tablespoon tamari or low sodium light soy sauce, 2 tablespoons cornflour, blended with 4 tablespoons of cold water, 2 spring onions, sliced on the angle in 1cm pieces. Stir together black bean garlic sauce, cornstarch and 1/2 cup water. Then add the fermented black beans and stir quickly. Add half of the oil, and, when it is very hot and almost smoking, lift the beef out of the marinade with a slotted spoon, put it in the wok, and quickly stir\-fry it for about 2\-3 minutes. Ching’s here with her tasty beef, black bean and green pepper noodles. Spread freshly ground black pepper. Add beef, noodles and black bean mixture to wok; cook, stirring, until sauce is thickened, about 1 minute. Try and get your hands on fermented salted black beans that you can find at the Chinese grocer or online, they come covered in salt so just rinse them off, crush them lightly with cleaver or back of a spoon and then add them to the wok with the rest of the ingredients. Fermented black beans lend their own special taste and flavor to this Chinese beef in bean sauce recipe, while chile paste adds extra bite. This simple, homely, stir-fried dish is one which I often ate as a child. Oct 17, 2019 - Fresh, full of flavour and fridge to fork in under 10 minutes! Beef goes particularly well with black beans, the salty and pungent flavour of which is so distinctively southern Chinese. Ching-He Huang's Cantonese beef and black bean noodles recipe Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Ken celebrates his 30th career anniversary by showing us how easy it is to rustle up a healthy beef and black bean stir fry, just like his mum used to do, without reaching for that shop-bought sauce. As the meat begins to brown, add the rice wine or sherry. Fresh, full of flavour and fridge to fork in under 10 minutes! You can change your choices at any time by visiting Your Privacy Controls. Stir-fry the entire mixture for another 5 minutes. HuffPost is part of Verizon Media. It is very quick to cook and goes well with plain rice and any stir-fried vegetable. Preparation time: 5 minutes . By using this site, you agree we can set and use cookies. The restaurant has long since closed, but this recipe is a reminder of the dishes my family loves.”. Serve with mixed grain or jasmine rice. Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color. https://www.chinghehuang.com/recipes/classic-beef-and-black-bean-stir-fry Fry garlic and ginger until aromatic. Black Pepper Beef - Easy Chinese stir-fry with beef, black pepper, and onion. In wok or large nonstick skillet, heat half of the oil over medium-high heat; sauté beef until no longer pink, about 2 minutes. Information about your device and internet connection, including your IP address, Browsing and search activity while using Verizon Media websites and apps. Sometimes my mother would vary the taste by adding an extra spicy touch of chilli bean sauce.

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