Beef and Peppers in Black Bean Sauce
Black bean sauce, beef and peppers can make a really wonderful and easy weeknight meal the flavour from the black beans is so intense it gives this dish that salty umami filled characteristic. Chinese call it Douchi, Filipinos call it tausi but most of us just call it salted black beans or fermented black beans. This ingredient is made by fermenting and salting black soy beans, this in turn makes it soft, give a sharp taste and making it pungent then develops into a wonderful sauce widely used in Asian cuisine.
This sauce is the oldest known food made from soybeans. As history says in 165 BC they were placed and marked in Han Tomb No. 1 at Mawangdui in South Central China, this said tomb was sealed since then and was first opened in 1972. Then in 90 BC it was stated in the Records of the Grand Historian’ by Sima Qian that this was an important commodity in China. Today it is still and important commodity and an very important part of the cuisines of the East Asia and South East Asian region where it’s used to flavour beef, pork, chicken, fish, vegetables and even tofu.
Today we will make one of the most popular dishes where it is used, the black bean stir fried beef.
- 500 g beef (ribeye, tenderloin or sirloin), thinly sliced
- 1 green capsicum / bell pepper, sliced
- 1 red capsicum / bell pepper, sliced
- 1 yellow capsicum / bell pepper, sliced
- 1 onion, sliced
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- peanut oil
- 2 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 2 tsp cornstarch
- ½ tsp baking soda
- 3 tbsp black bean sauce
- 2 tbsp soy sauce
- ½ cup chicken stock
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp sugar
- In a bowl combine all marinade ingredients then add beef slices, set it aside for 10 minutes.
- Mix all sauce ingredients then set it aside.
- Prepare a thick wok, place on high heat then add peanut oil. Leave on heat on high and once oil is smoking add the beef and stir fry quickly for two minutes. Remove beef from wok then set aside.
- Add more peanut oil then sauté onion, ginger and garlic.
- Add the capsicum / bell peppers and stir fry for 2-3 minutes.
- Add the beef back and stir.
- Pour sauce then toss while still on high heat and cook until sauce thickens, this will take less than a minute. Remove from wok, serve with rice.