This Beef in Black Bean Sauce is a quick and easy Chinese stir fry dish. Using beef, capsicums and gluten free black bean sauce. They also consider beef in black bean sauce a classic Chinese restaurant takeout dish found all over the world. Typically, they make black bean sauce from fermented and salted black soybeans, often referred to as “Douchi” in Cantonese. It gives a very pungent and flavourful taste that enriches food so distinctively. My beef in black bean sauce is not only gluten free. But also low carb, dairy free, egg free and nut free.
You may also like my other gluten free beef recipes:
About Fermented Black Beans
Accordingly, they discovered fermented black beans in a tomb that belonged to a top ranking lady. Most likely the wife of the first Marquis of Tai. They conserved the tomb around 165 B.C. in south central China, near modern day Changsha, Hunan district. Rendering fermented black soybeans the most ancient soy staple globally. They widely use this well liked Asian flavour in Chinese cuisine. Whereby they extensively use fermented black beans to create black bean sauce. Furthermore, they use black bean sauce in Chinese dishes like steamed pork spare ribs with black bean sauce. Plus chicken or pork stir fried with black bean sauce and steamed whole fish with black bean sauce. As well as stir fried beef noodles with black bean sauce and Mapo Tofu (Grandma’s Tofu).
Nutritional Values and Health Benefits of Capsicums
Capsicums also called peppers are indigenous to Central and South America. Farmers have been cultivating capsicums for many thousands of years. Dated as far back as the 5000BC and consumed since 7000BC. Today, they grow and eat capsicums throughout the world. Besides, they normally call the hot and spicy peppers chillies. Whereas, they named the larger and milder type as capsicums or simply peppers. Even termed paprika, ground spice made from numerous types of capsicum fruits. There are many varieties of capsicums available in Australia, mainly green, yellow, orange and red in colours.
All capsicums are abundant in carotenoids, vitamin C and vitamin A. Red capsicums have the highest level of these nutrients. There are many health benefits of capsicums. Likewise, they may help protect against stomach ulcers and may assist in healing gastrointestinal disorders. And may defend the body against cancerous transformations. As well as may reduce chances of cardiovascular disease and diabetes, and help fight common cold. They also have anti-inflammatory and analgesic properties and may offer relief from arthritis.
Beef and Capsicum in Black Bean Sauce
Ingredients
- 5 tablespoons extra virgin olive oil
- 800 g beef rump steak thinly sliced
- 2 garlic cloves minced
- 3 inch ginger peeled and thinly sliced
- 1 medium green capsicum deseeded and cut into 1 inch pieces
- 1 medium red capsicum deseeded and cut into 1 inch pieces
- 1 medium yellow capsicum deseeded and cut into 1 inch pieces
- 5 spring onions sliced into 1.5 inch lengthwise (white and green parts)
- steamed basmati rice to serve
For the Sauce:
- 4 tablespoons gluten free black bean sauce
- 2 tablespoons medium dry sherry
For the Marinade:
- 2 tablespoons gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 1 ½ teaspoons corn starch or potato starch
- 1 teaspoon ground white pepper
Instructions
- Combine beef with marinade in a large bowl and mix well.
- Prepare and mix the sauce ingredients in a separate bowl.
- Heat up a wok with 2 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and set aside, discard juice. Clean wok with kitchen paper towel.
- Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat. Then add all the capsicums and spring onions, stir-fry for another 2 minutes on medium to high heat. Return the beef to the wok. Add the sauce and stir-fry for another 3 minutes or until the beef is cooked through.
- Serve immediately with steamed basmati rice.