Beef Black Beans And Rice Noodles With Oyster Sauce Recipes

BEEF AND BLACK BEAN ON RICE NOODLES 豉椒牛河

Steps:

• Slice flank steak to approx. 4mm thick pieces (Step 2 is optional. It is for making the beef more soft and tender, similar to the ones at Cantonese restaurants)
• Soak sliced beef in water for 5 minutes and then drain water and squeeze out excess water from the beef. Let it dry in a colander or use a paper towel to dry the beef as much as possible. Squeeze out as much fluids as possible.
• Once the beef is dry to the touch, add 1 tsp Shaoxing wine, 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper powder, 1 tsp sugar, 2 tsp cornstarch and ¼ tsp baking soda. Mix together with your hands, stir in one direction, and squeezing the meat so that it absorbs the marinade
• Now add the water to the beef one tbsp at a time. Again squeezing and stirring to help the meat absorb the water until 3 tbsp of water has been added
• Add 2 tsp oil to the meat to seal in the water and marinade. Stir to mix. Set aside for 1 hour Don't worry if some of the water separates from the meat after an hour. Simply drain the water
• Loosen and separate each noodle from each other If you are using packaged rice noodles, follow the instructions on the packaging to prepare the noodles for frying. Set aside
• Wash and cut green pepper, red pepper, onion and green onions
• Separate the white part of the green onions and put it with the cut onions. Set aside
• Chop garlic and wash black beans. Set aside
• Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce and 2 tsp sugar. Mix well and set aside
• Prepare 2 cups water and set aside
• When the beef is finished marinating, heat a wok to high heat and add 1 tbsp oil. Use medium high if high heat is not appropriate for your cookware. This step is to heat up the noodles. They will not be cooked again
• Add the rice noodles to the wok. Toss and stir until the noodles are hot. It will take approx. 1 to 1 ½ minutes on high heat Heating the noodles too long will cause them to break apart
• Remove the noodles from the wok and spread them out on a large serving plate. Set aside
• Add 2 tbsp oil to the wok.
• Mix the beef to loosen it up. If there is excess water, discard it
• Add the beef (at room temperature) into the wok. Spread it out and don't disturb it for 20 seconds or until you start seeing some browning If you start to see fluids pool on the bottom of the wok, your wok was probably not hot enough when you added the beef or the beef was not at room temperature. Try to remove the fluids from the wok
• Flip the beef over and let it fry for 10 seconds and then stir fry until beef is around 70% cooked which will take around 20 seconds. Remove the beef, place on a plate so that they're not stacked on each other and set aside
• Add 1 tbsp of oil to the wok. Add garlic and black beans. Stir fry until aromatic
• Add onions and the whites of the green onion. Stir fry for 30 seconds or until aromatic
• Add peppers and stir fry for another 30 seconds
• Make a well in the centre of the wok, add the sauce mixture. Stir fry the sauce for 10 seconds and then mix the sauce with the onions and peppers
• Add 1 tbsp Shaoxing wine to the edge of the wok to allow it to trickle down. Continue to stir fry
• Add 2 cups of water into the wok and cover with a lid
• Make a slurry with 4 tsp cornstarch and 2 tbsp of water. Mix well and set aside
• When the sauce boils, add the slurry. Mix until the sauce is thick
• Add the beef and the green parts of the green onion into the sauce. Mix well
• Cook until the sauce starts to simmer
• Pour all the contents onto the rice noodles
• Serve

BEEF AND BLACK BEANS WITH NOODLES

Steps:

• Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
• Remove heads and tails from bean sprouts, and rinse.
• Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
• Rinse black beans to remove salt; drain.
• Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
• Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
• Add bean sprouts and spring onion and stir-fry.
• Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
• Remove from heat and stir in drained noodles.

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.