BEEF, GREEN PEPPER AND BLACK BEAN SAUCE

I adore this dish since it’s quick to make and ideal for evening dinners when you’re wanting Chinese food. To finish this recipe, you simply need to prepare the rice in advance.

BEEF, GREEN PEPPER AND BLACK BEAN SAUCE

Fermented black beans are often used in Chinese cooking. They are also called douchi, fermented black soybeans, Chinese fermented black beans, and salted black beans are popular in many chinese recipes.

This easy dish is a great midweek supper. Just make sure you make
enough, as you’ll be going back for seconds and perhaps indeed thirds.

You will need the following ingredients:

1 tbsp groundnut oil painting
1 onion, minced
green( bell) pepper,de-seeded and minced
1 green raspberry’s- eye chili ( voluntary)
1 garlic clove, finely diced
carrot, thinly sliced
340g( 12oz) beef fillet, cut into bite-sized slices
2 tbsp Chinese fermented black sap
½ tsp swab( or to taste)
tbsp light soy sauce
½ tsp sugar
½ tsp white pepper
60 ml( ¼ mug) funk or beef stock
½ tbsp dark soy sauce
1 tbsp cornflour( cornstarch) mixed with 2 tbsp water
1 tsp sesame oil painting

How to make beef, green pepper, and black bean sauce:

Firstly, heat the groundnut oil painting in a large wok or deep-sided frying visage on medium
heat. Add the onion, chili ( if using), and garlic and stir- shindig for 1 nanosecond, or
until the onion becomes translucent. Add the pepper and carrot and stir- shindig
for a further 2 twinkles.
Add the beef and stir- shindig for 1 nanosecond, also add the light soy sauce, black
sap, swab, sugar, and pepper and stir- shindig for another nanosecond.
Pour in the stock and dark soy sauce and bring to a pustule. sluggishly add the
cornflour admixture, stirring as you pour it in until you have the asked
thickness. The sauce should be thick enough to cover the reverse of a ladle.
Remove from the heat, stir in the sesame oil painting and serve straightaway.

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