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Beef With Black Bean Sauce

creative.chef's picture
Ingredients
  Beef rump steak 1 1⁄2 Pound, trimmed
  Soy sauce 2 1⁄2 Tablespoon
  Dry sherry 1 1⁄2 Tablespoon
  Cornstarch 3 Teaspoon (Divided)
  Egg white 1
  Water 2⁄3 Cup (10.67 tbs) (Divided)
  Black beans 1 1⁄2 Tablespoon, salted
  Sugar 1⁄4 Teaspoon
  Vegetable oil 4 Tablespoon (Divided)
  Green onions 4 , cut into 1-inch pieces
  Red bell pepper 1 , thinly sliced
  Bamboo shoots 4 Ounce, sliced (1/2 Cup Or Half Of 8 Ounce Can)
  Curry powder 1 Teaspoon
Directions

Cut beef across the grain into thin slices 2 inches long.
Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium bowl; beat lightly.
Add beef; stir to coat well.
Let stand 30 minutes, stirring occasionally.
Combine 1/3 cup of the water and the beans in small bowl.
Let stand 15 minutes.
Drain beans, reserving 1 teaspoon of the water.
Combine beans, reserved water and the sugar on a small plate.
Mash well with fork.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, red pepper, bamboo shoots and curry powder; stir-fry until vegetables are crisp-tender, 2 minutes.
Remove and set aside.
Combine remaining 1/3 cup water and 2 teaspoons cornstarch in small cup.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef and marinade; stir-fry until beef is brown, about 5 minutes.
Add vegetables and mashed beans; mix well.
Stir in cornstarch mixture.
Cook and stir until liquid boils and thickens.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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