Description
Tender beef slow-cooked in a rich and savory black bean sauce, perfect for a comforting and flavorful meal. This easy recipe combines aromatic ingredients and fermented black beans to create a delicious Chinese-inspired dish.
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons fermented black beans, rinsed and roughly chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium onion, sliced
1 red bell pepper, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sugar
1/2 teaspoon ground white pepper
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add minced garlic, minced ginger, and chopped fermented black beans. Sauté for 1-2 minutes until fragrant.
Add sliced onion and red bell pepper to the skillet and cook for 3 minutes until slightly softened.
Pour in soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, sugar, white pepper, and beef broth. Stir well to combine and bring to a simmer.
Pour the sauce mixture over the beef in the slow cooker.
Cover and cook on low for 6 hours or until the beef is tender.
About 15 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce. Cover and cook for an additional 15 minutes.
Garnish with sliced green onions and serve hot with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours