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Beef and Black Beans

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
The black soy bean has a heritage that pre-dates Western civilization. The native soy bean plant was discovered by the Chinese over 2,000 years ago. Its amazing nutritional value and versatility (it produces various beans) were appreciated even in the simplest of rural households. Still today, a common feature of the peasant kitchen is an earthenware crock containing salt-fermented black soy beans. This dish has developed a remarkable following in the Western world, proving that the combination has universal appeal.
12 ounces beef rump, thinly sliced across the grain into 2-by-1-inch pieces
For the Marinade:
2 teaspoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon peanut oil
1 green bell pepper, cut into julienne
1 white onion, sliced
1 scallion, cut into 1-inch lengths
For the Black Bean Sauce:
2 teaspoons fermented black beans (dow see)
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons dark soy sauce
1/8 teaspoon salt
1/2 teaspoon sugar
5 tablespoons groundnut peanut oil
2 teaspoons cornstarch
1/2 cup chicken broth
Beef and Black Beans Recipe at
Place the beef slices on a plate. Combine all the ingredients for the marinade in small bowl. Drizzle marinade over beef. Set aside 15 minutes.

Assemble the vegetables together on a plate.

Heat 2 tablespoons of oil in wok until beginning to smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate. Wipe the wok dry with a paper towel.

Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices and stir-fry over maximum heat for 1-2 minutes, until the meat changes color. Push the beef to the side of the wok, reduce the heat, and add the scallions and the black bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of the wok to coat with the black bean sauce. Do not cook the black beans too long.

Return the vegetables to the wok and "marry" with the beef slices. Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 354
Fat. Total: 27g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 343mg
% Cal. from Fat: 69%
Cholesterol: 58mg
Protein: 18g
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