Beef With Spicy Black Bean Sauce
A savory beef stir-fry features the unique taste of Chinese dried black beans and a spicy kick from chile paste.
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Instructions
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Cut beef into bite-sized chunks and marinate for 20 minutes with soy sauce, wine, and cornstarch.
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While beef marinates, mix soy sauce, sugar, chicken broth, and chile paste for the sauce; separately, dissolve cornstarch in water.
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Rinse and soften black beans for a few minutes, then finely chop and mash them with minced garlic.
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Prepare vegetables: string and diagonally slice celery and carrots; cut green onion into thirds.
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Heat wok with 2 tablespoons oil; stir-fry green onion briefly, then add carrots and celery until tender-crisp. Remove vegetables and set aside.
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Reheat wok with 3 tablespoons oil; stir-fry mashed garlic and black beans until fragrant. Add marinated beef and cook until no longer pink.
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Add prepared sauce to the wok's center. Stir and add the cornstarch-water mixture to thicken. Once boiling, incorporate cooked vegetables, mix well, remove from heat, and stir in sesame oil. Serve hot.