A very common dish in restaurants, this dish will probably taste a lot different than what you are used to.
I have always found that very gloopy sauces found in Chinese restaurants always felt very unappetizing to me. The texture is just not that pleasing. I always like my sauces a little more watery if you will. They still are structured, but not to the point where it feels like jello.
I like to add a little baking soda into my beef to make it much more tender. It also helps replicate that restaurant quality beef texture as well.
Beef in black bean sauce
• 1 lb. sirloin beef marinated in about 2 tbsp. Chinese cooking wine + soy sauce + 1 tsp. Sugar + 1/2 tsp baking soda
• 2 tsp. Black bean paste/sauce mixed with 1 tsp. Water
• 3 tsp. Starch + 2 tbsp water
• 3 green onions roughly chopped
• 2 Anaheim peppers/ green or red bell peppers thinly sliced
- Heat oil in a pan and add in green onions. Once they begin to soften add the beef and stir until its MOSTLY cooked through. Then add in peppers along with black bean sauce and allow to cook covered for about 2 minutes Or until peppers are tender.
- Add soy sauce if necessary after peppers are cooked 3.Add starch and turn off heat
- Serve and enjoy!