Tuesday, 23 November 2010

BEEF IN BLACK BEAN SAUCE ON RICE VERMICELLI


Black beans are one of the flavours of Chinese cuisine that gives it its exotic taste that can't be compared to anything else. Black beans are not originally black and is not like ordinary black beans. They are soy beans that have been fermented until they attain that strange but delicious colour and flavour. It is very salty and strong tasting so a little goes along way. It is usually mixed with other strong flavoured ingredients such as garlic and chillies.



Beef goes really well with black beans and I like it best mixed with the vibrant sweetness of peppers and onions. I used the more readily available black bean sauce that comes in a jar. Although the dish may be eaten with rice, I find that it really delicious served on a bed of stir fried rice vermicelli (bihon). 



This recipe serves four.

Ingredients:

400 gms. rice noodles, soaked in water
400 gms. sirloin steak, cut in strips  
4 tsps. light soy sauce 
2 tsps. corn flour 
1 tsp. sesame oil
2 tsps. light soy sauce
3 cloves of garlic, crushed
1 tsp. of finely shredded ginger
1 onion, cut into chunks
1/2 red finger chilli, sliced diagonally
2 tbsps. black bean sauce
2 tbsps. light soy sauce
1/2 each of a small sweet green and red pepper, cut into squares
1 1/2 tbsps. dry sherry or Chinese wine
2 tbsps. brown sugar
1/4 tsp. black pepper
2 tsps. corn flour dispersed in 1 1/2 cups of water
1 tsp. sesame oil
cooking oil for stir frying

Method:

Season the beef strips with 2 tsps. light soy sauce, 2 tsps. corn flour and 1 tsp. of sesame oil. 

Heat up 2 tbsps. of oil in a clean wok and stir fry the rice vermicelli. Add the 2 tsps. of light soy sauce. Stir fry. Add a little bit of water at a time (about 1/4 cup each time), letting the water evaporate while stir frying. Do not add too much water at any time because this will boil the noodles instead of frying it. Stir fry for about 5 minutes. Try a bit of  the noodles to check for doneness. The noodles should be tender but dry. Transfer to a serving plate.

Heat up a clean wok and pour in 2 tbsps. of oil. Stir fry the seasoned beef just until it changes colour. Do not overcook as it will still be cooked again. Set aside.

In another clean wok, pour 1 tbsp. of cooking oil and stir fry the garlic, onions, ginger and chilli until the onions are just starting to become translucent. Add the beef, bean sauce, soy sauce, sweet peppers, sherry, sugar, and black pepper. Stir fry for 1 minute. Next add the corn flour-water mixture and sesame oil. Stir until the sauce has thickened. Pour over the noodles and serve. garnish with spring onions.


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6 comments:

  1. It looks so delicious! It's just like what my mom used to make for us after school! I just love the taste of back bean sauce! I definitely have to make this :)
    Tes
    http://tesathome.com

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  2. Food brings back memories,doesn't it? Sometimes I make my Mum's recipes just to make my house smell like hers.

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  3. Looks so tempting... Love the flavours!

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  4. Hi, nice foodie blog & good recipe. overall You have beautifully maintained it, you must submit your site for free in this website which really helps to increase more traffic. hope u have a wonderful day & awaiting for more new post. Keep Blogging!

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  5. Couldn't decide which recipe to post a comment on because they ALL look delicious!! I love how unique your recipe choices are! This one especially jumped out at me because I don't eat a lot of meat, but have been wanting to start cooking with it more. I'll be trying this one for sure!

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  6. Hi Adora, just stumbled upon your blog last night while looking for Filipino recipes. Been browsing thru your recipe box and I must say that it's very impressive especially your photographs. You're an excellent cook! Will definitely bookmark your site and wil be visiting very often. One question, do you use bottled black bean sauce for this recipe and if so,what brand do you use? Btw, I am also a Pinay and live in London (Kensington) like yourself and am always on the hunt for great Asian cooking ingredients.

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