Best 3 Sizzling Beef With Spring Onions Black Bean Sauce Recipes

Unleash your inner chef and embark on a culinary journey to create Sizzling Beef with Spring Onions in Black Bean Sauce, a dish that tantalizes the taste buds with its harmonious blend of flavors. This delectable entrée features tender beef slices, vibrant spring onions, and a rich black bean sauce, all coming together in a sizzling symphony of taste and texture.

But that's not all! This article also unveils a treasure trove of other mouthwatering recipes that will elevate your home cooking to new heights. Discover the art of crafting aromatic Vegetable Fried Rice, a classic dish bursting with colorful vegetables and fluffy rice. Learn the secrets of preparing Steamed Fish with Ginger and Soy Sauce, a delicate and flavorful dish that highlights the natural sweetness of fresh fish.

For those who crave a hearty and comforting meal, dive into the recipe for Braised Pork Belly with Soy Sauce and Hard-Boiled Eggs, where succulent pork belly is braised until melt-in-your-mouth tender. And for a refreshing and tangy side dish, whip up a batch of Pickled Mustard Greens, a traditional Chinese pickle that adds a delightful crunch and acidity to any meal.

So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure that will leave your taste buds craving more. With these recipes at your fingertips, you'll be able to recreate the magic of restaurant-quality dishes right in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

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

SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE

Sizzling Beef With Spring Onions & Black Bean Sauce image

This works best with rice that has been prepared earlier, then completely chilled in the fridge. From Jamie Oliver's Ministry Of Food.

Provided by Sara 76

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

sea salt
black pepper, freshly ground
200 g long grain rice (or basmati rice)
230 g sirloin steaks (or rump steak)
fresh ginger, thumb-sized piece
2 garlic cloves
1/2 fresh red chili
2 spring onions
1 small bunch fresh coriander
2 tablespoons sesame oil
peanut oil
2 tablespoons black bean sauce, good quality
3 tablespoons soy sauce
2 limes
1 egg, free range

Steps:

TO PREPARE YOUR STIR-FRY:.
Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions.
Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge.
Trim any excess fat from your steak and slice the meat into finger sized strips.
Peel and finely slice the ginger and garlic.
Finely slice the chili.
Cut the ends off your spring onions and finely slice.
Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips.
Add the sesame oil and mix everything together.
TO COOK YOUR STIR-FRY:.
Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good splash of groundnut oil and swirl it around.
Add all your chopped ingredients from the bowl.
Give the pan a really good shake to mix everything around quickly.
Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn.
Add the blackbean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime.
Keep tossing.
Taste and season with black pepper and a little more soy sauce, if required.
Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
Give the pan a quick wipe with a ball of kitchen paper and put back on the heat.
Add some groundnut oil and swirwl it around.
Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
Once it's scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go.
Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce if required.
TO SERVE YOUR STIR-FRY:.
Divide the rice between two bowls or plates.
Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
Serve with wedges of lime.2.

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

Tips:

To ensure the beef is tender and flavorful, use a good quality flank steak or skirt steak. You can also use other cuts of beef, such as sirloin or tenderloin, but they may require a longer cooking time.
Be sure to slice the beef thinly against the grain. This will help it cook quickly and evenly.
When stir-frying the beef, use a high heat and a large skillet or wok. This will help prevent the beef from overcrowding and steaming.
Add the vegetables to the skillet only after the beef is cooked. This will help prevent them from getting overcooked.
Use a light touch when stirring the vegetables. Over-stirring can cause them to lose their shape and texture.
If you don't have black bean sauce on hand, you can make your own by combining soy sauce, rice vinegar, sugar, and black beans.

Conclusion:

This sizzling beef with spring onions and black bean sauce is a quick and easy stir-fry that is sure to please everyone at the table. The beef is tender and flavorful, the vegetables are crisp and colorful, and the black bean sauce is savory and addictive. Serve this dish over rice or noodles for a complete meal.