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Beef in Black Bean Sauce
A rich beef and vegetable Asian-style stir-fry
This recipe is similar to Teriyaki, but it is richer in flavour and a little salty; so resist the urge to add extra salt. The vegetables are a matter of choice and the ones I used were already to hand. Just bear in mind that some will soften quicker than others; so leave those out of the wok until the rest have been stir-fried sufficiently first.
200g beef
½ cup sliced celery
1 thinly-sliced carrot
1-2 cup mushrooms, peeled and sliced
1 cup cabbage cut in 2.5cm squares
½ cup sliced parsnip
1 small onion, sliced
¼ capsicum, thinly sliced
1 tsp minced garlic (or finely chopped clove)
1 Tbsp dry sherry
3 Tbsps Black Bean sauce
1 Tbsp olive oil
½ tsp sesame oil
Thinly slice the beef, and marinate in a mixture of the sherry and Black Bean sauce. Do this in a container with a lid and rest in the fridge for an hour. The vegetables can be prepared beforehand, provided they are kept in bowls (to separate those that need less cooking time); and both covered with water to prevent browning.
Heat the olive oil in a wok or deep frypan, then stir-fry the beef for 10-15 minutes to cook thoroughly, turning frequently. Remove the beef back into the marinade container while cooking the vegetables. Do this in the same pan, put in the sesame oil; then stir-fry the vegetables for as long as necessary to a stage when they are soft enough for your liking. Now add the beef and marinade, and toss well while stir-frying to re-heat the meat.
Can be served immediately; or covered and re-heated when required.
Serves 2, or more with white rice or noodles
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