Beef and Green Beans with Garlic Black Bean Sauce

Overview

Stir-fried vegetables with garlic and black bean paste go very well with rice. When I was home, I usually bought longya beans to stir-fry meat and stew in sauce. The beans are as long as string beans, but have a flat cross-section. Unfortunately, I can’t find them in American markets, so I only eat string beans.

Tags

• hot dishes
• home cooking
• beef
• cooking wine
• corn starch
• crushed chili pepper
• french beans
• garlic
• light soy sauce
• onions
• sugar
• tempeh
• vegetable oil
• zhuhoujiang
• baking soda
• pepper
• salt

Ingredients

Steps

1. 1 First put the meat slices into a bowl, add 1/3 teaspoon of salt, 2 tablespoons of light soy sauce, 1/3 teaspoon of baking soda, 1/3 teaspoon of pepper, 1/4 teaspoon of sugar, marinate until it feels sticky, add 1 tablespoon of water, marinate until the water is absorbed, then add 1 tablespoon of water to marinate. Mix evenly, add 1/2 teaspoon of corn starch, mix well, and finally add 1 tablespoon vegetable oil or peanut oil, also mix well, put it in a dense box overnight, take it out when it is time to eat, then chop 1 tablespoon of tempeh and 2 cloves of garlic, and cut an appropriate amount into shreds for cooking;

   

2. 2 After frying the beef, scoop up the meat without washing the pot;

   

3. 3 Pour water into the pot, bring to a boil, add 1 teaspoon of salt, and add the green beans cut diagonally with a knife. After the water boils again, take out the filtered water;

   

4. 4 Put another pot on high heat, add oil, add chopped chili, garlic, black bean and onion shreds;

   

5. 5 Pour in the onions and green beans, sauté for a while, add 1/3 teaspoon of refined salt and 1/3 teaspoon of sugar, and stir-fry a few times;

   

6. 6 Pour in the beef, cook about 1 tablespoon of Zhuhou sauce, pour cooking wine on the edge of the pot, pour in 1 teaspoon of cornstarch and 1/4 cup of water to make water starch, and evenly ignite the pot, then remove from the pot.