Thursday, February 26, 2009

Beef in Black Bean Sauce

Taste Sensations:How To Make Beef In Black Bean Sauce


300g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried
(these are Chinese Black beans in salt, Naturally GF)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp GF Tamari soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced


1 wok
1 wooden spoon
2 spoons


Using the back of a spoon squash the beans into a paste.
Add the ginger and garlic and mix well.

Into the bowl of sugar add the GF Tamari soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.

If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated.
Then add the onions, GF Tamari soy mix, the GF chicken stock and stir thoroughly.

When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

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