Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it\u2019s easy to make at home!<\/p>\n
Tenderize beef:<\/strong><\/p>\n Velvet beef:<\/strong><\/p>\n For the rest of the dish:<\/strong><\/p>\n In a medium bowl, add the beef, baking soda,<\/strong> and water.<\/strong> Massage the beef<\/strong> with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef,<\/strong> or longer for a tougher cut like chuck). Then rinse the beef<\/strong> thoroughly under running water<\/strong> until the water<\/strong> runs clear. Drain. This step tenderizes the meat<\/strong> before marinating.<\/p>\n Velvet beef:<\/strong><\/p>\n Then add the cornstarch,<\/strong> vegetable oil<\/strong>, oyster sauce<\/strong>, and Shaoxing wine<\/strong>. Mix well and marinate the beef<\/strong> for at least 30 minutes, or even overnight if you\u2019d like to make this ahead.<\/p>\n Premix sauce: <\/strong><\/p>\n In a liquid measuring cup, mix the stock<\/strong>, black bean garlic sauce, oyster sauce, dark soy<\/strong>\u00a0sauce, sesame oil, sugar,<\/strong> and white pepper,<\/strong> and set aside.<\/p>\n Stir fry: <\/strong><\/p>\n Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil<\/strong> around the perimeter of the wok. Add the beef<\/strong> in 1 layer and sear the beef<\/strong> on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef<\/strong> from the wok, and set aside.<\/p>\n Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions,<\/strong> and bell peppers.<\/strong> Stir-fry for 30 seconds, until the onions<\/strong> and peppers<\/strong> have very light sear on them.<\/p>\n Next, add the Shaoxing wine<\/strong> to deglaze the wok.<\/p>\n Stir in the sauce mixture<\/strong> you made earlier. Bring to a simmer and add the beef<\/strong> (along with any juices)<\/strong> back to the wok. Stir, then add the snow peas<\/strong>.<\/p>\n Bring the contents of the wok to a simmer.<\/p>\n Stir the cornstarch<\/strong> and water<\/strong> until incorporated into a slurry,<\/strong> and gradually add the slurry<\/strong> to the sauce,<\/strong> stirring constantly until the sauce<\/strong> is thickened to your liking (if it\u2019s too thick, add a splash of water<\/strong> or stock,<\/strong> if it’s too thin, add more slurry<\/strong>).<\/p>\n Cook until the snow peas<\/strong> are just crisp-tender.<\/p>\n Serve immediately with steamed rice<\/strong>!<\/p>\n Tips & notes:<\/strong><\/p>\n Prep time includes inactive marinating time! Actual active prep is about 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 3 to 4 Woks of Life Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it\u2019s easy to make at home! Tenderize beef: 1lb beef flank steak or beef chuck (thinly sliced against the grain) 1tsp baking soda \u00bccup water Velvet beef: 2tsp cornstarch 2tsp vegetable oil 2tsp oyster sauce 1tsp Shaoxing wine For the rest of the dish: 1\u00bdcups low sodium beef or chicken stock 2TBS black bean…<\/p>\n\n
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\nTenderize beef: <\/strong><\/p>\n