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Wednesday, February 8, 2012

Beef & Black Bean Stiry Fry

Beef and Black Bean is quite possibly one of my favourite stir fries, after a traditional Chinese stay chicken of course! I stirred this particular recipe up tonight after finding a huge jar of fermented black beans in a jar at my local Chinese supermarket. How could I resist buying the jar and not turning it into a full flavoured feast? They have a strong, smokey and salty flavour so although it may not seem like a large amount to add to the recipe it really packs a punch!

Also, if you have been reading any of my recipes, especially my stir fries, you will know that I always add noodles to the mix rather than serving the stir fry on a bed of rice. This of course is my preference and really makes no difference to the flavours of the dish – it is simply that I like to get things done quickly, especially when cooking a stir fry! So, feel free to forget the noodles, and instead boil up some rice to serve along side!



What Will I Need?

500g Beef Rump, cut into thin strips
2 tbs Soy Sauce
2 tbs Mirin Seasoning
2 tbs Cornflour
2 tbs Peanut Oil

2 tbs Peanut Oil
2 Cloves Garlic, minced
1 tsp Ginger, minced
1 Large Onion, sliced
2 cup Stir Fry Veggies, sliced

2 tbs Black Beans (fermented or from a jar), mashed
1/2 cup Beef Stock
1/2 cup Boiling Water

125g Rice Noodles, ready to eat variety


What Now?

1.         In a marinading bag or bowl, combine beef, soy sauce, mirin seasoning, cornflour and peanut oil. Mix well until the meat is thoroughly coated in the mixture, and then allow to marinade for at least half an hour.

2.         Place the noodles into a bowl and then cover with boiling water, and using a fork to separate them. Set aside and allow to heat through.

3.         Heat 1 tbs of peanut oil over a medium high heat in your wok. To this add your marinaded beef strips and stir fry for 2-3 minutes or until the meat is almost cooked.

4.         Remove the meat from the wok and set aside.

5.         Ad 1 tbs peanut oil to the wok before adding the garlic and ginger. Stir fry for about a minute, or until fragrant.

6.         Next, add the onion and stir fry for 2-3 minutes or until it starts turning translucent and then add the stir fry vegetables and stir fry for an additional 2-3 minutes.

7.         Return the beef to the wok followed by the black beans, stock and water and then stir everything til it is well mixed and the liquid has reduced by half.

8.         Finally, drain the noodles and then add them to the stir fry and stir through before serving.