Beef in Black-Bean Sauce

Name: Beef in Black-Bean Sauce (豆豉牛肉)
Yield: It serves 2 or 3 as a main course with rice to soak up the delicious sauce.
Cuisine: Chinese
Ingredients: 2 cups oil; ¼ teaspoon salt; 1 tablespoon oyster sauce; ⅓ cup chicken or meat stock or water; 2 teaspoons dark soy sauce; 1 tablespoon light soy sauce; 1 large onion, sliced (about 2 cups); ½ teaspoon sugar; 1 tablespoon dry sherry; 1 tablespoon oil; 1½ tablespoons cornstarch; ¼ teaspoon sugar; 2 teaspoons sesame oil; 2 large cloves garlic; 1 pound flank steak, trimmed of fat; 2 quarter-sized slices peeled ginger; 1 tablespoon fermented black beans; 1 large green pepper, sliced (about 1 cup)

豆豉牛肉

Preparation info

It serves
2 or 3
as a main course with rice to soak up the delicious sauce.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This recipe is a good illustration of slippery-coating. Flank steak is coarse-grained and tough, but we shall see how the meat becomes extremely tender through cutting, marinating, coating, and fast cooking in hot oil over high heat.

Seasoned with fermented black beans, garlic, ginger, and oyster sauce, and embellished with onions and peppers, this is a hearty dish full of aroma and good flavor.

Ingredients

Asia
China
Sauce
Main course
Spicy

Ingredients

Method