Beef & Black Bean

Making black bean sauce is easier than I thought – most recipes say to use fermented black beans but I found using a normal tin of black beans in brine to be just as easy.  The sauce makes quite a bit so you can freeze it for using later.

Place the following in a bowl to marinade while you prepare the rest of the dish:
~ 500g beef strips
~ 2 tsp cornflour
~ 1 clove garlic, crushed
~ 1/4 cup soy sauce

Place the sauce ingredients in a blender:
~ 1/2 tin black beans, rinsed and drained
~ 1/3 cup chicken stock
~  1/4 cup soy sauce
~ 2 tbsp oyster sauce
~ 2 tsp brown sugar
~ 1 tsp sesame oil

Blend until a paste/sauce is formed – there may still be chunks of beans throughout which is fine

Prepare the following vegetables:
~ 1 brown onion, halved and sliced
~ handful of green beans, halved
~ 15 button mushrooms, quartered
~ 1/2 broccoli head, cut into florets
~ 1 tsp grated ginger

Heat a large pan/wok to high, add a little peanut oil
Fry the beef (including the marinade) in two batches and set aside
Fry the onions until soft and set aside with the beef
Cook the veges & ginger in a little more peanut oil (you may need to add some water during the cooking so the veges soften)
Add in the cooked beef and onions and stir
Spoon in 3-4 tbsp of the black bean paste/sauce and keep cooking until the sauce thickens

Serve with brown rice

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