Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Savoury beef with fermented black beans — China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g beef strips
- 2 peppers, sliced
- 1 onion, sliced
- 2 tbsp fermented black beans, rinsed and mashed
- 3 garlic cloves
- thumb of ginger
- 2 tbsp soy sauce
- 1 tbsp oil
- Cauliflower rice, to serve
Method
- Get everything prepared first — the cooking takes minutes.
- Heat the oil in a wok over a very high heat and stir-fry the beef for 2–3 minutes, until browned. Remove to a plate.
- Stir-fry the peppers and onion for 4 minutes, until softened with charred edges.
- Add the garlic, ginger and mashed black beans and cook for 30 seconds, until fragrant.
- Return the beef with the soy sauce and a splash of water, and toss for 1 minute until glossy.
- Taste before seasoning — the black beans and soy are salty. Serve over cauliflower rice.
Swaps and tips
Fermented black beans (from larger supermarkets) add deep umami. A little goes a long way. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 12 g | 4 g | 19 g | 375 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
