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.
Recipe - Serves: 4
225g wide rice noodles
1 tbsp groundnut oil
5 cloves garlic, finely chopped
2cm piece fresh ginger, peeled and grated
1 red chilli, seeded and sliced
1 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
1 tbsp Amoy dark soy sauc
4 tbsp Waitrose Cooks' Ingredients Black Bean Sauce
3 salad onions, sliced to garnish
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.