Best 4 Beef And Black Beans With Noodles Recipes

Feast your taste buds on a culinary adventure with our delectable Beef and Black Beans with Noodles recipe collection, a tantalizing fusion of bold flavors and diverse textures that will leave you craving for more. Embark on a journey of culinary exploration as we present a symphony of tastes, from the hearty and savory Beef Noodle Soup, bursting with umami-rich broth and tender beef, to the zesty and colorful Beef and Black Bean Stir-Fry, showcasing a vibrant medley of vegetables and succulent beef.

Indulge in the classic comfort of our comforting Ground Beef and Ramen Noodle Casserole, a harmonious blend of savory ground beef, tender noodles, and cheesy goodness. For a lighter and refreshing option, try our Asian Beef and Noodle Salad, where succulent beef strips mingle with crisp vegetables, tossed in a tangy Asian-inspired dressing.

And for those who love a hearty and satisfying meal, our Beef and Black Bean Burrito Bowl is a must-try. Savor the harmonious blend of tender beef, flavorful black beans, fluffy rice, and a medley of fresh vegetables, all wrapped in a warm tortilla.

Each recipe in this collection is meticulously crafted to tantalize your taste buds and cater to a range of dietary preferences. From gluten-free options to vegetarian alternatives, we have something for everyone. So, gather your ingredients, prepare your palate, and let's embark on this culinary journey together.

Let's cook with our recipes!

BLACK BEAN GARLIC BEEF NOODLES

Black Bean Garlic Beef Noodles image

Black Bean Garlic Beef Noodles is an easy recipe with your favorite vegetables, noodles, including udon, and how to make the best black bean garlic sauce.

Provided by Karin and Ken

Categories Main Course

Number Of Ingredients 18

Ingredients

1 pound beef steak, any cut, cut into strips
4 tblsp olive oil or another vegetable oil -
1 medium onion, sliced
2 peppers, green, yellow, orange or red, thinly sliced
1 tblsp ginger, minced
1 tsp garlic, minced
1/4 cup black bean garlic sauce
2 tsp cornstarch
1 pound noodles, udon or for a thinner noodle ramen or any other you want to include (2 pkgs)
1 cup grapeseed oil or canola oil
1/3 cup Fermented Black Beans, chopped
1/2 cup peeled and minced fresh Garlic
2 bunches white and green parts scallions, thinly sliced
1 tablespoon sambal oelek or hot red pepper sauce
1/2 cup shaoxing cooking wine or dry sherry
2 teaspoons Kosher salt
1 teaspoon ground black Pepper
Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)

Steps:

In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
In same skillet heat remaining oil on medium heat.
In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
Add beef, noodles, and black bean mixture to peppers and onions.
Cook and stir constantly over medium heat for a few minutes until sauce thickens.
Serve immediately. Enjoy!
Heat a wok or large sauté pan over high heat.
Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
Add 1/4 cup of the oil and swirl to coat the pan.
Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
Stir constantly.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
Last, add the salt and pepper.
Remove the mixture from the heat and allow it to cool.
Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
Stir the purée back into the remaining mixture and cool completely.
Use or store.
Lasts 2 weeks, refrigerated.

BEEF WITH BLACK BEAN SAUCE

Beef with Black Bean Sauce image

Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it's easy to make at home!

Provided by Sarah

Categories Beef

Time 1h30m

Number Of Ingredients 20

Ingredients

1 pound beef flank steak or beef chuck ((thinly sliced against the grain))
1 teaspoon baking soda
1/4 cup water
2 teaspoons cornstarch
2 teaspoons vegetable oil
2 teaspoons oyster sauce
1 teaspoon Shaoxing wine
1 1/2 cups low sodium beef or chicken stock
2 tablespoons black bean and garlic sauce ((such as Lee Kum Kee))
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper ((or to taste))
2 tablespoons vegetable oil
2/3 cup onion ((cut into 1-inch/2.5cm pieces))
1 cup red bell pepper ((cut into 1-inch/2.5cm pieces))
1 tablespoon Shaoxing wine
1 cup snow peas ((trimmed))
1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you'd like to make this ahead.
In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!

Nutrition Facts : Calories 313 kcal, Carbohydrate 13 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 923 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

EASY BEEF IN BLACK BEAN SAUCE

Easy beef in black bean sauce image

Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference

Provided by Esther Clark

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
sticky rice, to serve
coriander leaves, to serve (optional)

Steps:

Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium

BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE

Beef, Black Beans and Rice Noodles With Oyster Sauce image

From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.

Provided by currybunny

Categories Meat

Time 26m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup peanut oil
1 teaspoon ginger, finely chopped
1/2 teaspoon garlic, finely chopped
1 long red chili pepper, finely sliced on the diagonal
200 g filet of beef, finely sliced
2 tablespoons fermented black beans
4 shiitake mushrooms, stalks removed
6 oyster mushrooms
2 tablespoons rice wine (shao xing)
2 tablespoons palm sugar
2 tablespoons light soy sauce
4 tablespoons oyster sauce
1 kg fresh flat rice noodles or 1 kg vietnamese rolled rice noodles
1/2 cup gai lan (Chinese broccoli leaves)
2 spring onions, cut into 3cm lengths
1/4 teaspoon sesame oil
1 pinch white pepper

Steps:

Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
Spoon into a large bowl or platter then sprinkle over the pepper.

Tips:

To save time, use pre-cooked rice or noodles. You can also use leftover rice or noodles from another meal.
If you don't have black beans, you can use another type of bean, such as kidney beans or pinto beans.
Feel free to add other vegetables to this dish, such as corn, bell peppers, or onions.
If you like spicy food, add a pinch of cayenne pepper or chili powder to the dish.
Serve this dish with a dollop of sour cream or guacamole, if desired.

Conclusion:

Beef and black beans with noodles is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover rice or noodles. This dish is packed with flavor and protein, and it is sure to be a hit with your family and friends.