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)
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.
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
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