I know this looks dark and messy, but truly, aren’t many of the best things? I love crispy beef and I love black bean sauce. I am working on a gluten-free version of crispy beef which makes no compromises. It is almost there! For now, my speedy black bean sauce is good to go, so I will share it with you now.
I use Chinese salted fermented black beans which are a cupboard essential for me. You can get these in any Chinese food store, usually in small plastic bags or a yellow cardboard tub. Fermented foods are a way of borrowing time from before and adding fast flavour. How lovely is that? I soaked the beans briefly and then simply blitzed all of the ingredients together, then cooked it for 10 minutes. Done!
How to Make and How to Use Black Bean Sauce
This would be gorgeous with many things. With crispy beef as here, in a stir fry, with pork chops, chicken, and of course, steak. It is gorgeous with tofu, especially when it is crisped. t is strong so use it sparingly (and in my enthusiasm, I did use a little too much here!). When using it and wanting to make a lighter sauce you might like to thin it out with a little broth. I have it just like this
Note: if you are gluten free be aware that Shaoxing / Shaoshing wine contains wheat. Sherry makes a great substitute. Oloroso works particularly well, but a dry sherry will do too. You can make this sauce alcohol free too and just leave it out.
- 50g salted fermented black beans
- 1 tbsp chilli
- 3 spring onions, roughly chopped
- 2 cloves garlic, peeled
- 15 g peeled ginger
- 1 tbsp chilli flakes
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine / dry sherry
- 100ml water
- 2 tbsp rapeseed oil
- 1 tbsp rapeseed oil for frying