Beef in Black Bean Sauce

Recipe ⬇️ or PRINT: https://www.recipetineats.com/beef-in...
This incredible Beef in Black Bean Sauce recipe is from Hannah, a chef at RecipeTin Meals (my food bank) who comes from a family of Chinese chefs. I'll wager it beats any Chinese restaurant you’ve tried - even “fancy” city ones. Better than Golden Century - and 70% cheaper!!

Made from scratch, it leaves jarred sauces in the dust. Shockingly easy! - Nagi x

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Chef Hannah’s Beef in Black Bean Sauce
The best I’ve ever had!

1/2 cup preserved black beans* (salted black beans, fermented black beans) (75g)
400g/14 oz beef rump steak ^(US: top sirloin), thinly sliced 3mm / 0.1"
1 tbsp garlic, finely minced with a knife ~ 4 cloves
1 brown onion and 1 green capsicum (bell pepper), cut 2.5cm/1" squares
1/2 cup peanut oil** (or veg, canola)
1 tbsp Chinese cooking wine^^ (shaoxing wine)
TENDERISING MARINADE:
1 tbsp EACH light soy sauce, oyster sauce
1 tsp dark soy
2 tsp cornflour / cornstarch
1/4 tsp baking soda (bi-carbonate)
1 tbsp sesame oil
SAUCE:
1 tbsp light soy sauce
2 tbsp cornflour/cornstarch
2 tsp white sugar
1 cup water

1. Mix marinade except sesame oil, toss with beef, then mix in sesame oil. Marinade 1 hr.
2. Soak beans in water 30 min then drain.
3. Sauce – mix soy, cornflour and sugar, then mix in water.
4. Cooking – Heat oil in wok over high heat. Cook beef 1 min until no longer red, remove onto plate with slotted spoon. Discard all but 3 tbsp oil. Cook beans 20 sec, add garlic, cook 10 sec. Add onion and capsicum, cook 1 min. Add beef, cook 1 min, pour wine around edge of wok, toss 30 sec. Add sauce, cook 1 min until thickens to coat beef and shiny. Serve with rice!

Find in Asian store, packs start at $1.50, lasts forever
** Can reduce to 3 tbsp, pan fry beef instead
^ Brilliant economical option – blade roast (bolar blade/chuck blade), marinate 24 hrs. It is SO GOOD. Chuck beef also great (24 hrs).
^^ If you can’t consume alcohol use 50/50 low sodium chicken stick and water for sauce (instead of just water)