Beef And Black Beans With Noodles Recipes

BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE

Beef, Black Beans and Rice Noodles With Oyster Sauce image

From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.

Provided by currybunny

Categories Meat

Time 26m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup peanut oil
1 teaspoon ginger, finely chopped
1/2 teaspoon garlic, finely chopped
1 long red chili pepper, finely sliced on the diagonal
200 g filet of beef, finely sliced
2 tablespoons fermented black beans
4 shiitake mushrooms, stalks removed
6 oyster mushrooms
2 tablespoons rice wine (shao xing)
2 tablespoons palm sugar
2 tablespoons light soy sauce
4 tablespoons oyster sauce
1 kg fresh flat rice noodles or 1 kg vietnamese rolled rice noodles
1/2 cup gai lan (Chinese broccoli leaves)
2 spring onions, cut into 3cm lengths
1/4 teaspoon sesame oil
1 pinch white pepper

Steps:

Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
Spoon into a large bowl or platter then sprinkle over the pepper.

BLACK BEAN GARLIC BEEF NOODLES

Black Bean Garlic Beef Noodles image

Black Bean Garlic Beef Noodles is an easy recipe with your favorite vegetables, noodles, including udon, and how to make the best black bean garlic sauce.

Provided by Karin and Ken

Categories Main Course

Number Of Ingredients 18

Ingredients

1 pound beef steak, any cut, cut into strips
4 tblsp olive oil or another vegetable oil -
1 medium onion, sliced
2 peppers, green, yellow, orange or red, thinly sliced
1 tblsp ginger, minced
1 tsp garlic, minced
1/4 cup black bean garlic sauce
2 tsp cornstarch
1 pound noodles, udon or for a thinner noodle ramen or any other you want to include (2 pkgs)
1 cup grapeseed oil or canola oil
1/3 cup Fermented Black Beans, chopped
1/2 cup peeled and minced fresh Garlic
2 bunches white and green parts scallions, thinly sliced
1 tablespoon sambal oelek or hot red pepper sauce
1/2 cup shaoxing cooking wine or dry sherry
2 teaspoons Kosher salt
1 teaspoon ground black Pepper
Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)

Steps:

In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
In same skillet heat remaining oil on medium heat.
In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
Add beef, noodles, and black bean mixture to peppers and onions.
Cook and stir constantly over medium heat for a few minutes until sauce thickens.
Serve immediately. Enjoy!
Heat a wok or large sauté pan over high heat.
Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
Add 1/4 cup of the oil and swirl to coat the pan.
Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
Stir constantly.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
Last, add the salt and pepper.
Remove the mixture from the heat and allow it to cool.
Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
Stir the purée back into the remaining mixture and cool completely.
Use or store.
Lasts 2 weeks, refrigerated.

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