Spicy Black Bean Beef

SERVES 2–4 AS A PROTEIN SIDE WITH RICE

Growing up in and around my parents’ Chinese takeaway shop, black bean beef stir-fries have always been a constant on the menu. For me a great black bean beef is made with tender, juicy beef, minimal vegetables and a touch of chilli amping it to another level. Here’s my rendition of this takeaway classic. 

Spicy Black Bean Beef - a recipe by Sam Low from his cookbook Modern Chinese Photo: Melanie Jenkins / Flash Studios

Ingredients

• 350 g (12 oz) beef steak (sirloin, scotch or eye fillet)
• 3 tablespoons + 1 tablespoon oil
• 2 tablespoons fermented black bean
• 1 tablespoon chilli flakes or 1–2 small fresh red chillis, finely chopped
• 10 g (¼ oz) fresh ginger, finely chopped 3 cloves garlic, finely chopped
• 1 capsicum, deseeded and cut into 2 cm (¾ in) pieces

Marinade:
 

• 1 tablespoon rice wine
• 2 teaspoons salt
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornflour
• ½ teaspoon baking soda (optional)
• 2 tablespoons water

Method

Thinly slice the beef into 3 mm thick (1/8 in) strips about 4 cm (1½ in) long and place into a bowl. Add in all the marinade ingredients, mix through the beef well and let sit for at least 15  minutes to infuse. The baking soda helps break down the meat protein, allowing it to get even more tender. Heat 3 tablespoons oil in a wok/large pan over a high heat and stir-fry the beef, separating the strips until they are almost cooked through, about 3–4 minutes. Remove from the wok and set aside. In the same wok/pan add the 1 tablespoon oil, black bean, chilli, ginger and garlic, and stir-fry over a high heat for 30  seconds until aromatic. Add the capsicum and fry for a further 1 minute. Add the beef back in and fry for a further 30 seconds. Turn off the heat and serve.

THE LOWDOWN: Marinate the beef for at least 15 minutes. Fry the beef and set aside. Fry aromatics and vegetables then return the beef. Approx. 30 minutes including marination time.