Description
Tender beef slow-cooked in a rich and savory black bean sauce, perfect served over steamed rice or noodles for a comforting meal.
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons fermented black beans, rinsed and mashed
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1/2 cup beef broth
1 tablespoon cornstarch
2 tablespoons water
2 green onions, sliced (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add the beef cubes and brown on all sides, about 4-5 minutes. Transfer the beef to the slow cooker.
In the same skillet, add the sliced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
Add the mashed fermented black beans, soy sauce, oyster sauce, hoisin sauce, and brown sugar to the skillet. Stir to combine and cook for 1 minute.
Pour the mixture over the beef in the slow cooker.
Add the beef broth to the slow cooker and stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender.
About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce. Cover and cook on high for 15 minutes.
Serve the beef in black bean sauce over steamed rice or noodles, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 6 hours