500g (1 lb) rump steak
2 tbsp vegetable oil
1 onion, sliced
2 capsicums (bell peppers), deseeded, cut into bite-sized pieces
¼ cup oyster sauce
2 spring onions (scallions), roughly chopped
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp bicarbonate of soda (baking soda)
3 tsp cornflour (cornstarch)
Homemade black bean sauce:
¼ cup peanut oil
8 garlic cloves, finely grated
4cm piece ginger, peeled & finely grated
½ cup salted fermented black beans*
2 tbsp Chinese shaoxing wine
1 tbsp light soy sauce
1 tbsp sugar
1 tsp cornflour (cornstarch)
Very happy
Never having been a fan of restaurant B&BB I was pleasantly surprised that with each mouthful I was enjoying it more and more. Getting the beans was a bit of a challenge but I will stock up next time in Melbourne and be ready. I served with leftover basmati house it up but I think with jasmine rice it would have even better.
Delicious!
I haven’t had beef and black bean since I was a kid, We used to get it every Thursday night from the food court after late night grocery shopping. OMG I’d forgotten how much I loved it and this was soooo good! The beef was super silky and tender and the sauce so salty and umami. Loved it! <3
Out of control good
I made this once before and used a store black bean sauce since I could find the black beans. Just came back to this recipe and made the sauce this time, absolutely delicious.