How to make it

  • Put all the Black bean mixture into a blender and blend for 5 seconds. Next heat up a wok to medium and add 2 tablespoons of oil and stir fry the Black bean mixture for 10 seconds now add 200 ml of oil and continue to mix.
  • Now add another 200 ml of oil and turn of the heat and leave to cool. The oil acts as a preservative. Once cooled add to a storage container, this will keep for months in a fridge.
  • Cut the beef into postage stamp size and marinate in marinade ingredients leave to marinate for 2-3 hours.
  • Cut the pepper and onion into small triangular pieces and carrot into thin circles.
  • Now preheat wok to medium and add the 600ml of oil, add a few bits of ginger un- peeled, when ginger becomes dark remove from oil now it’s seasoned. You can keep the oil and use a few times more for other stir fries.
  • Add the beef to the oil separating the beef, cook for 1 minute or until the colour changes remove and drain.
  • Pour away the excess oil keeping about 2 tablespoons, cook the spring onions and a few bits of ginger (finely chopped) for a few seconds, and now add the chillies, onion, carrots and green pepper and stir fry for 2 minutes.
  • Now add 2 tablespoons of black bean sauce and cook for a minute, add the beef and blend well. Now add the stock and turn heat to boil once boiling reduce heat to medium and add 1 tablespoon of potato starch paste or cornflour stirring to thicken, then add a drop of oyster sauce to add a richer taste giving a quick stir.
  • Serve on rice and chips!

People Who Like This Dish 2
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    " It was excellent "
    joe1155 ate it and said...
    Now this sounds really excellent. I love Chinese black bean sauce.
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