Black Bean Japanese Chili Shabu Shabu Beef (豆豉日本指天椒炒涮涮锅牛肉, Dau6 Si6 Jat6 Bun2 Zi2 Tin1 Ziu1 Caau2 Saan3 Saan3 Wo1 Ngau4 Juk6)

This recipe was updated on 30 Aug 2016. The Cantonese translation for Shabu Shabu was added to the title.

Here’s another recipe using thinly sliced beef, this time using whole dried Japanese chilies, marinated bean curd, brown mushrooms, and long beans. The previous recipe: Black Bean Chili Oil Green String Bean Shabu Shabu Beef Stir Fry (黑豆辣椒油青豆角炒涮涮锅牛肉, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Ceng¹ Dau⁶ Gok³ Caau² Saan³ Saan³ Wo¹ Ngau⁴ Juk⁶) used black bean chili oil for the sauce. The Japanese chilies give this dish more flavor than heat, but if you really like very hot dishes, regular whole dried red peppers from your local Asian market can be substituted. Thinly sliced meat is used for a Japanese dish called Shabu Shabu. The raw meat is dipped into a stock with chopsticks, moved around quickly in the stock to cook, and then dipped into a sauce before eating. The meat can be found at your local Japanese or Asian market. For this recipe, thinly sliced beef is stir fried with other ingredients rather than using it for Shabu Shabu.

Enjoy!

Ingredients

1 lb.	500 g.	Shabu Shabu (涮涮锅牛肉, saan3 saan3 wo1 ngau4 juk6) or other thinly sliced beef
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
10	10	Fresh brown mushrooms (蘑菇, mo4 gu1), cut into ½-inch (15 mm.) pieces
8 oz.	227 g.	One package marinated bean curd (五香豆腐, ng5 hoeng1 dau6 fu6), cut into ½-inch (15 mm.) strips
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
6-12	6-12	Dried red Japanese chili peppers (日本指天椒, jat6 bun2 zi2 tin1 ziu1), to taste
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Comrade Food, Master Sauce Brand Black Bean Sauce (豆豉, dau6 si6) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Comrade Food, Master Sauce Brand
Black Bean Sauce (豆豉, dau6 si6)

Preparation Instructions

1. Purchase or have your butcher cut beef into thin pieces. Thinly sliced beef can be purchased at your local Asian (Japanese) market for Shabu Shabu. There’s no need to use baking soda to tenderize the meat since the beef is sliced so thinly. Cut the thinly sliced beef into 2-inch (5 cm.) pieces.
2. Marinate the beef in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before cooking.
3. Clean and cut the fresh brown (also called button) mushrooms into ½-inch (15 mm.) pieces.
4. Wash and cut the long beans into 2-inch (5 cm.) pieces.
5. Open the marinated bean curd package, discard any liquid, and cut into ½-inch (15 mm.) pieces.
6. Crush the ginger and garlic in a garlic press and put into a small bowl.
7. Remove any stems from the dried red Japanese chili peppers. The amount of red chili peppers to use in this dish depends upon personal taste, so feel free to reduce or increase the amount.
8. Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
9. Prepare and mix the sauce in a small bowl: add the Comrade Food, Master Sauce Brand Black Bean Sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the beef pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the beef to a bowl.
2. Reheat the wok over high heat before adding oil and then the brown mushrooms. Stir fry the mushrooms and then transfer to the bowl with the beef.
3. Reheat the wok over high heat before adding oil and then the marinated bean curd. Stir fry the bean curd and then transfer to the bowl with the beef.
4. Reheat the wok over high heat before adding oil and then the dried red Japanese chili peppers. Stir fry the chili peppers to brown them before adding the long beans to the wok. Stir fry the long beans to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions and the contents of the bowl with the beef back into the wok, and stir fry all the ingredients together.
5. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.