Best Black Bean Beef Meatballs With Stir Fried Noodles Recipes

BLACK BEAN GARLIC BEEF NOODLES

Steps:

• In a small cup combine black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
• In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
• Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
• In same skillet heat remaining oil on medium heat.
• In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
• In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
• Add beef, noodles, and black bean mixture to peppers and onions.
• Cook and stir constantly over medium heat for a few minutes until sauce thickens.
• Serve immediately. Enjoy!
• Heat a wok or large sauté pan over high heat.
• Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
• Add 1/4 cup of the oil and swirl to coat the pan.
• Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
• Stir constantly.
• Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
• Last, add the salt and pepper.
• Remove the mixture from the heat and allow it to cool.
• Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
• Stir the purée back into the remaining mixture and cool completely.
• Use or store.
• Lasts 2 weeks, refrigerated.

BEEF WITH BLACK BEAN SAUCE

Steps:

• In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
• Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you'd like to make this ahead.
• In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
• Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
• Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
• Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.

SPICY BLACK BEAN "MEAT"BALLS

Steps:

• Preheat your oven to 350 degrees.
• In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
• Drain black beans and rinse thoroughly in a colander.
• In a food processor, combine black beans and egg until completely pureed. Add this mixture to the remaining ingredients.
• Combine all ingredients together. The mixture should not be sticky and should be easily formed into balls.
• Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray) and place in the preheated oven.
• Bake for 20-25 minutes or until lightly browned and firm. Enjoy!

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.