Stir-fry Beef with Black Bean Sauce
Ingredients: beef chuck roast, soy sauce, grated garlic, grated ginger, salt · 60 min cook time · 315kcal · ₩16,730
Ingredients
500g beef chuck roast, 2tsp soy sauce, 1tsp grated garlic, 1tsp grated ginger, 0.5tsp salt, 0.5tsp baking soda, 1tsp corn starch, 10cloves garlic, 30g fermented black soybeans (douchi), 0.5ea green bell pepper, 0.5ea red bell pepper, 0.5ea carrot, 0.5ea onion, 1tbsp soy sauce, 1tbsp oyster sauce, 0.5tsp white pepper, 1cup beef stock, 2.5tbsp cooking oil, 2tbsp corn starch water
Instructions
1. Trim fat from beef, then cut into 1.5-inch pieces and slice thinly.
2. Marinate beef with 2 tsp soy sauce, 1 tsp grated garlic, 1 tsp grated ginger, 0.5 tsp salt, 0.5 tsp baking soda, and 1 tsp corn starch. Mix well, cover, and let sit for at least 30 minutes.
3. Crush and dice 10 cloves of garlic.
4. Roughly dice the fermented black soybeans and place next to the garlic.
5. Prepare vegetables: slice half a green bell pepper, half a red bell pepper, some carrot into thin diamond shapes, and half a medium onion.
6. Make the sauce: combine 1 tbsp soy sauce, 1 tbsp oyster sauce, white pepper to taste, and 1 cup beef stock. Stir quickly.
7. Heat wok until slightly smoking. Add about 2.5 tbsp cooking oil and swirl to coat the bottom.
8. Add beef to the wok, spreading pieces to touch the bottom. Sear one side, then stir and continue cooking until char appears on the edges. Remove beef from wok, tilting to leave excess grease.
9. Add a little more oil to the wok if needed. Add garlic and fermented black beans, keeping flame low to prevent burning. Cook until fragrant.
10. Add all vegetables and stir until slightly soft.
11. Pour in the sauce and deglaze the bottom of the wok. Once bubbling, taste and adjust seasoning if needed.
12. Pour in corn starch water and stir immediately to thicken the sauce.
13. Return beef to the wok and mix everything until well combined. Serve over white rice.
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