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Black Bean Beef
- Prep time 15Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rump
- Serves 3
Tender and aromatic beef delivers a full spectrum of nutrients that support overall health without contributing to weight gain while being notably low in cholesterol. It is served with rich soy sauce. Additionally, green and red bell peppers bring a wealth of vitamins A, C, and ample fibre, promoting effective weight management.
Ingredients
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300 g Rump meat
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1 Green bell pepper
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1 Red bell pepper
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1 Baro onion
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50 g Cooking oil
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50 g Douchi seeds
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20 g minced Ginger
-
20 g minced Garlic
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10 g minced Chilli
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20 g Sugar
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30 g Shaoxing Wine
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20 g Soy sauce
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20 g Black Soy Sauce
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300 g Chicken broth/plain water
-
5 g Sesame Oil
Method
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Add oil in the pan, heat it up, when the oil is slightly smoky, add the soybeans and stir for a good smell, then add the minced ginger, minced garlic and minced chilli, then stir until fragrant. Add the sugar and Shaoxing wine, when the wine is reduced to half, add the chicken broth, bring to a boil and season with soy sauce, black soy sauce. Mix cornstarch with water to thicken the sauce. When the sauce is thick enough to cover the spoon, turn off the heat and add sesame oil.
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Green bell pepper, red bell pepper and baro onion cut into pieces.
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Rump meat cut into strips.
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When the pan is hot with high heat, put in a little oil and add green bell pepper, red bell pepper, and baro onion to the pan and sauté until the edges are almost browned, then take it out.
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Continue using that pan, turn the heat to high. When the pan is hot, add a little cooking oil and sauté the rump meat in the pan, about 1 minute on each side.
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Add green bell pepper, red bell pepper and baro onion together with the rump meat, stir well and add the soy sauce. Bring to a boil and turn off the heat.
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Plate and garnish with a bit of cilantro.
