Stir-fried beef with black bean and chilli (Jia chang niu rou) from Every Grain of Rice: Simple Chinese Home Cooking (page 101) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • StokeySue on December 01, 2023

    I didn’t appreciate until just before I made it that the black bean sauce required is not the standard Cantonese kind (I usually have the Lee Kum Kee brand, which is readily available locally) but the slightly less common Lao Gan Ma (the one with the face on the label) type. So I used LKK but added chilli as there’s a lot of it in LGM Worked well - would note that it is very much a meat dish, only a quarter of a sweet pepper per person by way of vegetable content, so I’d plan a vegetable dish as well as rice

  • Delys77 on June 04, 2014

    I made following the instruction except that I doubled the recipe which fed 3 fellows. The cilantro and a pinch of fleur de sel make the dish. Very flavourful and super easy.

  • westminstr on September 23, 2013

    I made this using leftover steak, which I sliced thinly, marinated, and added at the end (after peppers were mostly cooked). I didn't have the laoganma sauce and subbed finely chopped black beans mixed with a bit of sugar, a bit of sriracha, and a bit of peanut oil. This seemed to work pretty well.

  • Breadcrumbs on March 25, 2013

    p. 101 This was the hit of the evening; the recipe produces a wonderful, flavourful dish. I used beef tenderloin. FD suggests that you add salt to taste. I didn’t feel the dish needed any. As FD says in the book, everything “smells delicious” and honestly, it tastes even better. Cilantro can be added however I omitted due to an allergy. Now I do want to say, I didn’t have the Laoganma sauce at this point to I concocted my own version using fermented black beans that I chopped finely and added to the remaining ingredients in the original sauce as listed by a kind hound on the main thread! I now have the proper sauce and will make this again as mr bc thought it was one of the best Asian stir-frys he’d ever had! Needless to say, there were no leftovers! Photos here: http://chowhound.chow.com/topics/892279#7937727

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