See jup ngau yook

See jup ngau yook

Beef in black bean sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean rump or fillet steak
1 1/2 tablespoons tinned salted black beans, rinsed and drained
1 tablespoon dark soy sauce
60ml water or stock
1 teaspoon sugar
1 teaspoon cornflour
2 tablespoons peanut oil
1 teaspoon sesame oil, (optional)
2 garlic cloves, crushed

Method

  1. Trim any fat from the beef, then freeze the beef for 1 hour or just until firm enough to cut into paper-thin slices.
  2. Use a fork to mash the black beans in a bowl, then add the soy sauce, water and sugar. In a separate bowl, combine the cornflour and 2 teaspoons cold water to make a smooth paste. Set aside.
  3. Heat the peanut oil and sesame oil, if using, in a wok or large heavy-based frying pan over high heat. Add the beef and stir-fry until it changes colour. Add the garlic and toss for a few seconds, then add the bean mixture and bring to the boil. Reduce the heat to low, cover, and simmer for about 5 minutes. Add the cornflour paste and stir constantly until the sauce is clear and thick. Serve immediately with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again