Shared ingredients
Short grain rice | Garlic | Cornstarch
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豉椒牛肉飯
Black Bean Beef
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Beef seared hot and fast for real wok hei, then tossed with garlic, ginger, chili, and black beans
Ingredients
Marinated beef slices, 250g
Dried red chili, 2
Garlic, 3 cloves
Ginger, 6 slices
Fermented black beans, 10g
Green pepper, sliced
Red pepper, sliced
Salt, oil, oyster sauce, dark soy sauce, white pepper, cornstarch — each to taste
Sub: Not a beef person? Swap the beef for the same weight in mixed mushrooms (king oyster and shiitake work well) — same sauce, same steps, no marinating step needed for the mushrooms.
How To
Marinate the beef slices with a little light soy, cornstarch, and oil. Let sit 10 minutes.
Sear the beef in a very hot wok in batches until just browned, then set aside — it will finish cooking later.
In the same wok, fry the garlic, ginger, dried chili, and fermented black beans until fragrant.
Add the green and red pepper, stir-frying until just tender.
Return the beef to the wok with oyster sauce, dark soy, and white pepper, tossing quickly to combine and finish cooking through.
Tips & Tricks
The beef can be marinated a few hours ahead, but sear it fresh — pre-cooked beef reheated in the sauce turns tough.
Marinate beef tutorial is here.
Sear the beef hard and fast, then pull it out before it's fully done — it keeps cooking in the final toss, and that's what keeps it tender instead of chewy. Going the mushroom route instead? Skip the sear-and-rest step entirely and just stir-fry them straight through in the sauce.