Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 pound lamian noodles
- 4 cups beef broth
- 2 green onions, sliced
- Sesame seeds, for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. In a large pot, bring beef broth to a boil. Add lamian noodles and cook for 3-4 minutes until tender. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove beef from the wok and set aside.
3. In the same wok, add onion, garlic, ginger, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
4. Add black beans, soy sauce, hoisin sauce, cornstarch, black pepper, and salt. Stir to combine.
5. Add cooked beef back to the wok and stir to combine with the black bean mixture.
6. Add cooked lamian noodles to the wok and toss with the beef and black bean mixture.
7. Serve hot, garnished with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 15g
Carbohydrates: 70g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Vegetable oil can be substituted with olive oil or sesame oil.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
- Lamian noodles can be substituted with spaghetti or udon noodles.
Variations:
- Add sliced mushrooms to the wok with the vegetables.
- Use different types of beans, such as kidney beans or pinto beans.
- Add a splash of rice vinegar or lime juice for extra tanginess.
Tips and tricks:
- Make sure to cook the lamian noodles separately before adding them to the wok.
- Use tongs to toss the noodles with the beef and black bean mixture to prevent them from breaking.
- Adjust the seasoning to your taste by adding more salt or pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or mixed greens salad.
Troubleshooting advice:
- If the black bean mixture is too thick, add a splash of water or beef broth to thin it out.
- If the lamian noodles are too sticky, rinse them under cold water before adding them to the wok.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lamian noodles are a type of Chinese noodle that are hand-pulled and stretched. They originated in the northwestern region of China and are a popular street food.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese