Flank steak with black bean chili oil

If you haven’t ever tried Laoganma (老干妈) black bean chili oil, it’s definitely worth a trip to your Chinese market to get a jar, for this is an adventure in taste that’s not to be missed. For what it’s worth, their website is also an adventure in English that’s not to be missed:

More than 300 ″LaoGanMa″ staff and workers performed on the spirit of ″credit first and to pursue the practical progress″,consistently improving the internal management and the construction of infrastructure, weeding out the old to bring forth the new in the aspect of technical innovation,establishing the well-equipped laboratory,installing the mechanized production line integrated the jar-washing,disinfections,filling and covering as a whole.Thus,the transformation from manual operations to mechanical processing has been optimized. The company bases itself upon the need of markets and actively develops new products. Up to present,more than 10 kinds of products,such as Flavoured Oil Pepper,Flavoured Fu Ru,etc.have been developed.

English language skills notwithstanding, Laoganma black bean chili oil is completely delicious.  It’s hot and spicy, of course, with dark smoky black beans suspended inside with chili flakes and other spices.  Go get some.

Flank steak in 老干妈 black bean chili oil on blanched greens

This is another completely simple recipe.  The whole thing will be finished in the time it takes you to cook the rice.


For the marinade:

  • 2 tsp dark soy sauce
  • 2 tsp Shaoxing rice wine
  • 1/2 tsp potato flour

For the steak:

  • 1 Tbsp peanut oil
  • 1 lb flank steak, cut diagonally against the grain into bite-sized pieces
  • 4 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1/2 red bell pepper, cut into bite-sized pieces
  • 3 green onions, cut diagonally into 1″ lengths

For the sauce:

  • 1 Tbsp dark soy sauce
  • 1 Tbsp broth (beef, vegetable, or chicken)
  • 1/3 tsp potato flour
  • 1 Tbsp Laoganma black bean chili oil
  • 1 tsp cumin
  • 1 tsp sesame oil

For the greens:

  • 3-4 big handfuls of greens (gai lan, spinach, collard, mustard, etc.)
  • Boiling water for blanching


  1. Marinate the steak pieces in the marinade for about 20 minutes.
  2. Blanch the greens in boiling water for just a few minutes, taking care not to overcook.  Drain in a colander and cool with running water to remove residual heat.  (Spinach only needs 1-2 minutes in the boiling water, otherwise the leaves will start to break apart.)
  3. Heat your wok until it just begins to smoke, then add the peanut oil and swirl.  Add the steak, and spread it around so that each piece comes into contact with the hot wok.  Let it cook and brown for 1-2 minutes.
  4. Add the ginger, garlic, and red pepper, and stir-fry for another 1-2 minutes.  Then stir in the sauce, heat for about a minute, and finally stir in the green onions.
  5. Place the greens on a serving plate and spoon the steak on top.

Variations: This recipe is infinitely variable.  Leave out the peppers for a more protein-oriented dish.  Alternatively, substitute firm tofu for the flank steak.  Basically, this is just an excuse to enjoy the Laoganma black bean chili oil.  After all,

″LaoGanMa″has developed to be a nationally well-known enterprise,and it is playing a leading role in the production and selling of chili foods. ″LaoGanMa″was used to be the unique condiment of Guizhou.Nowadays,it has become the symbol of flavoured chili condiments and the indispensable and tasty spice of the most consumers at home and abroad.

Eat up!

This entry was posted in Beef, Meat, Recipes, Stir-fry and tagged , , , , , . Bookmark the permalink.

2 Responses to Flank steak with black bean chili oil

  1. Alan says:

    This looks amazing.

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