Beef in Red Bean Sauce
4 servings
35 minutes
Beef in red bean sauce is a combination of tender meat with the rich texture of beans and spicy Eastern spices. This dish reflects the traditions of Pan-Asian cuisine, where rich flavor is achieved through a balance of spicy, sweet, and salty. Historically, beans were used as a protein source, and pairing them with meat creates a hearty and nutritious meal. Beef sautéed in sesame and peanut oil acquires a rich aroma complemented by fresh ginger, garlic, and chili. The thickened cornmeal sauce transforms it into a velvety texture that infuses the meat and fills every bite with flavor. This dish pairs perfectly with rice or noodles, while fresh green onions add a light spiciness. It is ideal for a cozy dinner that brings warmth and richness.
1
Rinse and soak the beans in cold water for 5 minutes. Then, mash them in a small bowl with a fork.
- Canned red kidney beans: 4 tablespoons
2
Trim excess fat and sinews from the meat and cut it into small pieces across the fibers.
- Beef: 750 g
3
Heat a pan over medium heat with half peanut and sesame oil. Add the beef and fry for 2 minutes until golden brown. Transfer the meat with its juices to a bowl. Heat the remaining oil and sauté the finely chopped onion for 2 minutes. Then add garlic, grated ginger, chili, and simmer for 1 minute.
- Peanut oil: 1 tablespoon
- Sesame oil: 1 tablespoon
- Beef: 750 g
- Onion: 1 head
- Garlic: 1 clove
- Ginger root: 1 piece
- Red chili pepper: 1 piece
4
Mix corn flour with 1 teaspoon of water and return all ingredients with the beans to the pan, add soy sauce, sugar, broth, and corn paste. Simmer for 1-2 minutes until the sauce boils and thickens. Serve with diagonally sliced green onions.
- Cornmeal: 2 teaspoons
- Canned red kidney beans: 4 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Beef stock: 3 tablespoons
- Spring onion: to taste
