Sizzling Beef with Spring Onions Black Bean Sauce
Experience the bold flavors of Asian-inspired cuisine with this Sizzling Beef with Spring Onions Black Bean Sauce recipe, a quick and tantalizing stir-fry perfect for weeknight dinners. Tender strips of marinated beef are stir-fried to perfection alongside fragrant garlic, ginger, and vibrant spring onions, all enveloped in a rich, savory sauce made from black bean paste, oyster sauce, and a touch of Shaoxing wine. The velvety sauce, balanced with sweet and salty notes, clings to the beef, creating a mouthwatering dish that pairs beautifully with steamed rice or noodles. Ready in just 30 minutes, this sizzling stir-fry combines restaurant-quality flavor with the ease of home cooking, making it a must-try for fans of Chinese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams beef sirloin or flank steak
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 3 tablespoons vegetable oil
- 6 stalks spring onions
- 3 cloves garlic
- 1 inch ginger
- 3 tablespoons black bean sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 80 milliliters water or beef stock
- 1 teaspoon sesame oil
Instructions
Thinly slice the beef against the grain into bite-sized strips and place in a bowl.
Marinate the beef with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine. Mix well and let it sit for 15 minutes.
Cut the spring onions into 2-inch pieces, separating the white and green parts. Mince the garlic, and julienne the ginger.
Prepare the sauce by mixing the black bean sauce, oyster sauce, dark soy sauce, sugar, and water (or beef stock) in a small bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Once hot, add the marinated beef and stir-fry for 2-3 minutes until just browned. Remove the beef from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Stir in the garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
Pour in the sauce mixture and bring it to a simmer. Let the sauce thicken slightly, 1-2 minutes.
Return the beef to the wok, tossing to coat in the sauce. Add the green parts of the spring onions and stir-fry for 1 minute.
Drizzle with sesame oil just before serving for added flavor.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.2 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
