Beef with Black Bean Sauce
Meat marinade
Flank steak - 500 g
Sesame oil - 1 tbsp
Sugar - 2 tsp
Light soy sauce - 1/2 tbsp
Shaoxing wine - 2 tbsp
Fivespice - pinch
Cornstarch - 1.5 tbsp
Black bean paste
Fermented black beans - 2 tbsp
Garlic - 3 cloves
Ginger - 1 big knob
-sauce
Shaoxing wine - 1/4 cup
Chicken stock - 1/2 cup
Oyster sauce - 1.5 tbsp
Dark soy sauce - 1-2 tbsp
Salt and pepper - to taste
Onion - 1
Green pepper - 1
Red pepper - 1
Slice flank steak and add sesame oil, sugar, five spice, soy sauce, Shaoxing wine, and cornstarch. Mix well and cover and refrigerate one hour.
Soak the fermented black beans in water and rinse. Remove from water and grate ginger and garlic and mash a bit to form a paste. Set aside
In a hot pan, add the onion and peppers, and saute about 1 min. Remove. Add more oil and add the black bean paste and marinated beef. Spread evenly and saute about 40 seconds until brown. Add back the veggies. Add in Shaoxing wine, reduce slightly scraping pan. Then add chicken stock. Let reduce until saucy, then add oyster sauce and dark soy sauce. Adjust seasoning and enjoy.
Flank steak - 500 g
Sesame oil - 1 tbsp
Sugar - 2 tsp
Light soy sauce - 1/2 tbsp
Shaoxing wine - 2 tbsp
Fivespice - pinch
Cornstarch - 1.5 tbsp
Black bean paste
Fermented black beans - 2 tbsp
Garlic - 3 cloves
Ginger - 1 big knob
-sauce
Shaoxing wine - 1/4 cup
Chicken stock - 1/2 cup
Oyster sauce - 1.5 tbsp
Dark soy sauce - 1-2 tbsp
Salt and pepper - to taste
Onion - 1
Green pepper - 1
Red pepper - 1
Slice flank steak and add sesame oil, sugar, five spice, soy sauce, Shaoxing wine, and cornstarch. Mix well and cover and refrigerate one hour.
Soak the fermented black beans in water and rinse. Remove from water and grate ginger and garlic and mash a bit to form a paste. Set aside
In a hot pan, add the onion and peppers, and saute about 1 min. Remove. Add more oil and add the black bean paste and marinated beef. Spread evenly and saute about 40 seconds until brown. Add back the veggies. Add in Shaoxing wine, reduce slightly scraping pan. Then add chicken stock. Let reduce until saucy, then add oyster sauce and dark soy sauce. Adjust seasoning and enjoy.