The key steps to making the PERFECT beef in black bean sauce!
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Perfect homemade Chinese-style beef in black bean sauce - it's rich and delicious - full of umami flavour.
I'm going to show you how to make the most tender velvet beef - even using a cheap cut of beef, and also how to make your own black bean sauce.
If you're short on time, I've included a shortcut, using shop-bought sauce too!
Free printable recipe is available on our site: www.kitchensan...
Ingredients:
Black Bean Sauce:
4 tablespoons fermented black beans
1 tablespoon sesame oil
1 tablespoon rapeseed oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoon Shaoxing Chinese rice wine - or use dry sherry
2 tablespoons dark soy sauce
1 teaspoon rice vinegar
2 teaspoons granulated or caster sugar
½ teaspoon ground black pepper
180 ml ¾ cup chicken or vegetable stock
1 tablespoon cornflour (cornstarch in USA) mixed with 3 tablespoons cold water to form a slurry
Beef:
400 g (14 oz) beef steak sliced into thin strips, against the grain *see note 1
1 teaspoon bicarbonate of soda
Also:
1 pinch of salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon rapeseed/avocado or other neutral oil
1 onion peeled and chopped into chunky pieces
1 red bell pepper deseeded and chopped into chunky pieces
1 green bell pepper deseeded and chopped into chunky pieces
To serve:
Boiled rice
Sliced spring onions scallions
Mixed sesame seeds
Instructions:
Soaking the black beans:
1. Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.
Velveting the beef:
1. Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.
2. Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
3. Cover and place in the refrigerator for 30 minutes.
4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.
Making the black bean sauce:
1. Once the beans have soaked for an hour, drain and thoroughly rinse them.
2. Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.
4. Add the garlic, ginger and black beans and fry for one minute, stirring often, until fragrant.
5. Add the rice wine, soy sauce, rice vinegar, sugar, pepper and stock.
6. Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
7. Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.
Bringing it all together:
1. Toss the tenderised beef in the salt and pepper.
2. Heat the two oils oil in a wok over a high heat.
3. Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.
4. Add the onion, red and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.
5. Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.
6. Serve over boiled rice, topped with spring onions and sesame seeds.
Notes
Don't want to make your own black bean sauce?
Replace the black bean sauce in this recipe with 250ml store-bought black bean sauce. Flavour tip - Check the ingredients on the side of the bottle, if it doesn't contain garlic and ginger, add 3 minced cloves of garlic and 1 tablespoon of minced ginger into the stir fry at the the same time as the onions and peppers.
Don't want to velvet the beef?
The velveting process is needed for cheaper, more tough cuts of meat, to make them more tender.If you don't want to velvet the beef, but you still want tender, juicy meat, you'll need to go with a more expensive cut of steak - such as ribeye or sirloin. Slice the steak into thin strips, against the grain, before using.
#fakeaway #Recipe #stirfry
Just made this black bean recipe, tastes amazing. much more flavorful than the takeaway.
Thanks as always! Your programs have helped me enjoy good food that I can share with my friends. All the best!
Looks fantastic. A great video and presentation. Thank you for sharing.
God bless all here.
Definitely going to make this, each step wonderfully explained which is what I need, thanks for the recipe, I love this from my local takeaway so now I can make it myself
This looks wonderful! I'm going to try this soon.
The kitchen upgrade looks amazing! The quality of the videos has really gotten much better with time and the only criticism I have is that I miss the music in the background. Otherwise, fantastic job Nicky and Chris!
Nice to see the Sauce made from fresh my past experience came out of a jar or sachet
Can't wait to make it. I purchased you new cookbook. It is awesome!!! Thank you so much for easy delicious recipes. You are the bomb🥂
This recipe looks great. We will have to try it with our black beans. Glad we found your video. Thanks again for the great idea.
Hello This dish looks so delicious & appetizing. Thank you so much for sharing this amazing recipe.😊👌👍👍❤
I really love your wonderful and homely recipes. Excellent presentation and the the videos are concise timed perfectly without having to watch marathon half hour + video. Keep up the great content and recipes. 😀
Oh that looks amazing!!!! Will be trying this one during the week as I cooked your buffalo chicken pasta for dinner yum. Thanks for this guys ❤️
Always wanted to make my own black bean sauce. Used to love this as a takeaway
Mmm nom that looks delish! 😋……love your dress by the way ❤
Fantastic. My Friday night sorted!
You certainly have some impressive video's and fantastic recipes, going to try without adding bicarbonate soda and cornflour.
I’ve made this a few times now, my family love it, thank you.
That looks really amazing! Thanks for sharing.
Black BEAN Sauce 😊
Ha ha I need to stop speed typing 😆
Thanks Nicky, i love chinese food so that looks delicious…..
You can also use the Lee Kum Ki black bean paste.
taste Barbarian arentchu. have some seawater, u wouldn't taste the difference
Compared to making your own, the Lee kum kee stuff is awful. In fact it is just plain awful. Trust me, it's worth it he very little effort in making your own
That does look nice.
You look amazing Nicky ❤
looks great - off to get the ingredients now!
Looks bloody marvellous…. What about opening a pop-up kitchen..?
Oh, that sounds interesting….,🎉🎉🎉💥
Looks so simple. Thank you!
Wow looks delicious
Looks amazing!
nice Asian Outfit Of The Day u got there bb. What beef part is that tho
I love this. Do you make your own stock?
Looks delicious, not keen on beef so will use chicken which does not need tenderising!
Oops on the typo 😂
Gü Ramekins 👏
Do you have a fakeaway recipe for crispy peking duck?
Look lovely btw
Lovely recipe, and lovely dress!
😊😊😊😊😊😊
Looks yummy
Chopped big onions, once in the wok they turn to small chopped onions wish mine did that 😂
Are black turtle beans the same as these? I can only find those or black eye beans in Tesco!
You even dressed for the dish - professional.
What’s neutral oil nic
Peanut, ricebran , sunflower or vege oil. NOT olive oil. never in Asian cooking.
Note that what the Chinese call black beans aren’t actually black beans. They are soya beans and not the same as what the rest of the world calls black beans such as in Mexican food.
There is always one expert in the comments. Stfu
soz... wish the term ..slurry ...isn't used ,it reminds me of cow shite xx
😂
Never never never put bi carb near your meat!!! Even the Chinese restaurants have stopped that practice it makes beef taste AWFUL
I’m
The beef is cooked too long.... Baking soda is better than starch.
Please use a wooden spoon not metal 😬
Asian food shops are all over Dublin,,cant be bothered with Amazon there is duty to pay with Amazon U K. yOUSE LOT LEFT eUROPE. Dont get me started,,Black bean food is a bit ovber rated in my book. Ur version is good. You have highlighted your tresses,,so full and lively,,,suits you Nikki
Sounds delicious!