Entrée: China – 牛肉豉汁炒雪豆 ▶ Niúròu chǐ zhī chǎo xuě dòu (Beef with Snow Peas in Black Bean Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 15 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chuck roast, thinly sliced
8 oz (225 g) snow peas, trimmed
2 tbsp (30 ml) fermented black beans, rinsed and mashed
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) Shaoxing wine
2 tsp (6 g) cornstarch (mixed with 2 tbsp (30 ml) water)
2 cloves garlic, minced
1 small onion, sliced
3 tbsp (45 ml) vegetable oil

Show original ingredient measurements

1 lb / 450 g chuck roast, thinly sliced
8 oz / 225 g snow peas, trimmed
2 tbsp (30 ml) fermented black beans, rinsed and mashed
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp sugar
1 tbsp (15 ml) Shaoxing wine
2 tsp (6 g) cornstarch (mixed with 2 tbsp / 30 ml water)
2 cloves garlic, minced
1 small onion, sliced
3 tbsp (45 ml) vegetable oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate beef with 1 tbsp (15 ml) soy sauce and Shaoxing wine for 15 minutes.
2. Heat wok with 1 tbsp (15 ml) oil and stir‑fry mashed black beans and garlic briefly to release aroma.
3. Add onion and cook until translucent.
4. Push aromatics aside, add remaining oil and quickly sear beef until nearly cooked; remove beef.
5. Add snow peas and stir‑fry 1 minute, then return beef to wok.
6. Stir in oyster sauce, remaining soy sauce and sugar; add cornstarch slurry and cook until sauce thickens and coats ingredients.
7. Taste and adjust seasoning, serve hot with steamed rice.

---

1. Marinate beef with 1 tbsp soy sauce and Shaoxing wine for 15 minutes.
2. Heat wok with 1 tbsp oil and stir‑fry mashed black beans and garlic briefly to release aroma.
3. Add onion and cook until translucent.
4. Push aromatics aside, add remaining oil and quickly sear beef until nearly cooked; remove beef.
5. Add snow peas and stir‑fry 1 minute, then return beef to wok.
6. Stir in oyster sauce, remaining soy sauce and sugar; add cornstarch slurry and cook until sauce thickens and coats ingredients.
7. Taste and adjust seasoning, serve hot with steamed rice.

---