Beef in Black Bean Sauce


For 2 (For 4)

Soy Sauce: 1 pod (2 pods)

Rice Wine Vinegar: 2 pod (4 pods)

Cornflour: 1 pod (2 pods)

Beef Strips: 1 pack (2 packs)

Onion: 1 (2 )

Chestnut Mushrooms: 1 pack (2 packs)

Chilli Garlic Sauce: 1 pod (2 pods)

Black Beans: 1 pod (2 pods)

Jasmine Rice: 1 pack (2 packs)

Sesame Oil: 1 pod (2 pods)

Red Pepper: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Chicken Stock Pot: 1 (2)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Dark Soy Sauce: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 787 Fat 28g of which saturates 8g Carbohydrates 79g of which sugars 9g Protein 40g Salt 4.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Salted and dried soybeans have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. In fact, there’s no fixed recipe for ‘black bean sauce’ in China, and using a pre-prepare mixture doesn’t compare to witnessing for yourself how a judicious amount of whole black beans, added to a sauce, can transform other flavours without overpowering them. Case in point, our mild, hearty version of the famous Cantonese-style black bean sauce adds subtlety as well as strength to the robust flavours of our marinated beef.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins