BETTER THAN TAKEOUT - Beef in Black Bean Sauce Recipe

By Souped Up Recipes · 25 min

Ingredients

Instructions

1. Cut the beef across the grain into slices about 1/5 inch thick.
2. Marinate the beef with 1/2 tsp salt, 1/3 tsp baking soda, 1 tsp cornstarch, 1/2 tbsp Chinese cooking wine and 1/2 tbsp soy sauce, mix well, coat with a drizzle of vegetable oil, and rest for 15 minutes.
3. Quarter the bitter melon, cut out the white spongy pith with a knife, then scrape the inside clean with a rounded teaspoon.
4. Slice the bitter melon at a 45-degree angle into slices about 1/2 inch thick. Season with 1 tsp salt, rub for a minute or two, and rest for 15 minutes.
5. Squeeze out as much moisture as you can and discard the liquid. Rinse the bitter melon under cold running water several times to remove the salt, drain thoroughly, and set aside.
6. Thinly slice the 2 garlic cloves and 1/2 inch of ginger, and set aside.
7. In a bowl, mix 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 2 tbsp black bean sauce, 2 tsp cornstarch and 3/4 cup beef stock. Mix well and set aside.
8. Heat the wok over high heat until smoking hot, then add 2 to 3 tbsp cooking oil. Loosen the beef, add it to the wok and stir for a minute or two, until most of it has changed colour. Remove the beef and tilt the wok to keep the oil.
9. Return the heat to medium. Add the garlic, ginger and bitter melon and stir for a few minutes, until the bitter melon is slightly soft. Pour in the sauce, return the beef to the wok, and mix for another minute or two.

Summarized from Souped Up Recipes's video. Watch it for the details.

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GarlicGingerBeefBlack beanBitter melon