Best 7 Chinese Beef And Asparagus With Black Bean Sauce Recipes

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Tantalize your taste buds with our delectable Chinese Beef and Asparagus with Black Bean Sauce, a symphony of flavors that will transport you to the heart of China. This dish is a harmonious blend of tender beef, crisp asparagus, and a rich, savory black bean sauce that will leave you craving for more.

Within this article, you'll find a treasure trove of recipes that cater to diverse dietary preferences and cooking styles. Whether you're a seasoned chef or a culinary novice, we've got you covered. Dive into the classic Chinese Beef and Asparagus with Black Bean Sauce recipe, or explore variations such as the vegetarian Black Bean Sauce with Tofu and Asparagus, perfect for meatless Mondays.

For those who love a bit of spice, the Szechuan Beef and Asparagus with Black Bean Sauce will tantalize your palate with its fiery kick. And if you're looking for a quick and easy meal, the Black Bean Sauce with Ground Beef and Zucchini is your go-to recipe.

Each recipe is meticulously crafted with step-by-step instructions, ingredient lists, and cooking times to ensure your culinary success. So, gather your ingredients, prepare your wok or skillet, and embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 7 tried and tested recipes!

ASPARAGUS & BLACK BEAN SAUCE STIR FRY



Asparagus & Black Bean Sauce Stir Fry image

Make and share this Asparagus & Black Bean Sauce Stir Fry recipe from Food.com.

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons white wine or 2 tablespoons water
1 tablespoon cornstarch
1/2 cup black bean sauce
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon oil
1 cup vegetable broth
2 tablespoons soy sauce
1 1/2 lbs asparagus, cut into 2 inch pieces
3 green onions, cut into 2 inch pieces
1 tablespoon cashews, chopped

Steps:

  • In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
  • Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
  • Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
  • Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.

Nutrition Facts : Calories 105.8, Fat 4.8, SaturatedFat 0.8, Sodium 543.1, Carbohydrate 11.8, Fiber 3.9, Sugar 2.9, Protein 5.7

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

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

CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE



Chinese Beef and Asparagus With Black Bean Sauce image

The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.

Provided by BarbryT

Categories     Vegetable

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/2 lbs asparagus
1 lb flank steak, sliced thinly across the grain
3 tablespoons peanut oil
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
3 tablespoons dry sherry or 3 tablespoons chinese rice wine
1 1/2 tablespoons cornstarch
2 -3 garlic cloves, thinly sliced
1 tablespoon fermented black beans, rinsed and chopped
1 pinch salt
1 pinch sugar
1/4 cup chicken broth

Steps:

  • Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
  • (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
  • Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
  • Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
  • Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
  • Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE



Asparagus Chicken With Black Bean Sauce image

This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.

Provided by Debi9400

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

5 teaspoons cornstarch, divided
4 teaspoons soy sauce, divided
1 tablespoon dry sherry
1 teaspoon sesame oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon black bean sauce, prepared Chinese
1 teaspoon hot chili paste, I prefer Sombel Oelek
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1/2 cup chicken broth
1 tablespoon oyster sauce
1 medium yellow onion
3 tablespoons vegetable oil, divided
1 lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
2 tablespoons water

Steps:

  • For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
  • Add chicken; stir to coat well. Let stand 30 minutes.
  • Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
  • Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
  • Peel onion, cut into 8 wedges. Separate wedges; set aside.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
  • Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
  • Heat remaining 1 tablespoon vegetable oil in wok.
  • Add onion and asparagus; stir-fry 30 seconds.
  • Add water and cover.
  • Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
  • Return chicken to wok.
  • Stir chicken broth mixture; add to wok with black bean mixture.
  • Cook until sauce boils and thickens, stirring occasionally.
  • Serve over or with rice.

CHINESE BLACK BEAN SAUCE



Chinese Black Bean Sauce image

Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Chinese

Yield 15

Number Of Ingredients 12

8 ounces dried fermented black beans
1 ½ cups vegetable oil
4 peppers Thai chiles, chopped
1 medium shallot, minced
1 (2 inch) piece fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons reduced-sodium tamari
2 tablespoons Shaoxing rice wine
1 teaspoon brown sugar
½ teaspoon ground Sichuan pepper
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil

Steps:

  • Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
  • Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
  • Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g

BEEF AND BLACK BEAN SAUCE



Beef and Black Bean Sauce image

Make and share this Beef and Black Bean Sauce recipe from Food.com.

Provided by Dolphin

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, sliced
500 g round steaks, trimmed and sliced
125 g green beans, sliced
6 mushrooms, sliced
1 (225 g) jar black bean garlic sauce
1/2 cup beef stock
1 cup bean sprouts
hokkien noodles (can use rice)

Steps:

  • Heat oil in wok or large frying pan.
  • Stir-fry onion until tender.
  • Add steak and stir-fry 3-4 minute.
  • Stir in beans and mushrooms, stir-fry 2 minutes.
  • Add black bean sauce and stock, stirring.
  • When sauce boils add sprouts.
  • Serve immediately with cooked noodles or rice.

Nutrition Facts : Calories 233.1, Fat 8.5, SaturatedFat 2.2, Cholesterol 71.3, Sodium 168.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.2, Protein 31.3

ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS



Oriental Black Bean and Garlic Sauce for Asparagus image

Categories     Condiment/Spread     Sauce     Bean     Garlic     Ginger     Stir-Fry     Quick & Easy     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

2 teaspoons vegetable oil
1 tablespoon minced garlic
1 tablespoon grated peeled fresh gingerroot
1/3 cup minced red bell pepper
2 tablespoons fermented black beans (available at Oriental markets and specialty foods shops), rinsed, drained well, and crushed slightly
1 1/2 tablespoons medium-dry Sherry
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 cups chicken broth
2 teaspoons cornstarch

Steps:

  • In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.

Tips:

  • To save time, you can use pre-cut asparagus or frozen asparagus spears that have been thawed.
  • If you don't have black bean sauce, you can make your own by combining 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 1/4 cup of brown sugar, 1 tablespoon of minced garlic, and 1 tablespoon of ground black pepper.
  • You can also add other vegetables to this dish, such as broccoli, carrots, or bell peppers.
  • If you like your food spicy, you can add a teaspoon or two of chili paste to the sauce.
  • Serve this dish over rice or noodles.

Conclusion:

This Chinese Beef and Asparagus with Black Bean Sauce is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please the whole family. The beef is tender and juicy, the asparagus is crisp and flavorful, and the black bean sauce is rich and savory. Serve this dish over rice or noodles for a complete meal.

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