Ching's Chinese sauces: Sizzling black bean beef with noodles

Ching He Huang shows us one of her favourite ways to use black bean sauce - and it's on the table in 15 minutes.

DURATION 0:05:06

Tags: Black Bean Sauce, stir-fry, ching's chinese sauces, beef, Ching He Huang, Chinese food,

Recipe - Serves: 4

Ingredients

225g wide rice noodles
1 tbsp groundnut oil
cloves garlic, finely chopped
2cm piece fresh ginger, peeled and grated
red chilli, seeded and sliced
Thai red chilli, sliced
450g beef fillet, trimmed and sliced into 1cm strips
1 tbsp Waitrose Cooks' Ingredients Shaoxing rice wine or dry sherry
1 large or 2 small green peppers, seeded and cut into 2 cm pieces 
tbsp Amoy dark soy sauc
4 tbsp Waitrose Cooks' Ingredients Black Bean Sauce 
3 salad onions, sliced to garnish

Method

1 Cook the noodles according to pack instructions. Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir fry for a few seconds. Add the beef slices and stir fry for 1-2 minutes, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine.

2 Add the green pepper and stir fry for 1 minute. Add the noodles, breaking them up with a spoon, then add the soy and black bean sauce and stir everything together. Garnish with the sliced salad onion and serve.