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Beef in Black Bean Sauce (Slow Cooker)
A rich and delicious slow cooker version of this classic Chinese recipe.
For the Marinade
- 3 tbsp oyster sauce
- 1 tbsp cornflour
For the Beef
- 500 g stewing steak
- 2 tbsp vegetable oil
- 1 large onion
- 3 cloves of garlic crushed
- 40 g ginger root grated
- 120 g black bean sauce
- 2 red chillies sliced
- 2 tsp Chinese rice wine
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 100 ml water
- 1 large red pepper
- 1 large yellow pepper
For the marinade
Mix together the oyster sauce and cornflour in a large container.
Add the diced stewing steak to the marinade and stir to cover the pieces in the sauce.
Cover and put the beef and marinade into the fridge for at least an hour. You can do this preparation the night before, and leave the beef in the marinade overnight.
Prepare the spices and sauces
Grate the ginger, crush the garlic, and slice the chillies.
Peel the onion and cut into wedges.
Gather together all your sauces, and seasonings and measure them into a bowl.
To cook the Beef in Black Bean Sauce
Heat the oil in a large pan or the base of your slow cooker if you have one that goes on the stove top.
Add the beef and marinade to the hot oil and brown the beef. If there is too much to brown at one time, do this in two barches.
Add all the remaining ingredients and stir to combine. Cook on LOW for 5 hours.
After 5 hours, add the deseeded and sliced red and yellow peppers, stir through the sauce, close the slow cooker and cook on LOW for another hour.
Serve with plain boiled rice and stir fried vegetables.
Calories: 439kcalCarbohydrates: 22gProtein: 30gFat: 26gSaturated Fat: 14gCholesterol: 76mgSodium: 2007mgPotassium: 712mgFiber: 4gSugar: 8gVitamin A: 1611IUVitamin C: 174mgCalcium: 40mgIron: 4mg