I bet you’re here for the beef in a black bean sauce, aren’t you? Well, before we get to the main event, let me tease you with some words. Thoughtplay, if you prefer. Nah, it’s not that posh. The bits in my blog before the recipes are the equivalent of a chav spitting on his fingers beforehand. Before I do, though…
Our Musclefood deal runs for another couple of days only – 10% off our already amazing value freezer box! It’s a delivered chilled box of wonder – with 24/26 big fat chicken breasts, 800g of extra lean beef chunks, 2kg of extra lean beef mince and lots and lots of bacon. It’s usually £50 – which is cheap when compared to what you’d pay in the shop – but we’ve knocked off 10% for ONE WEEK ONLY. This brings it down to £45 – the cheapest it has ever been. Remember you can choose the date of delivery and payment doesn’t come out until your chosen date, so you can order in advance. To order, just click this link, add to basket, add the code TCCFREEZER and choose standard delivery – £45! Easy! But this is for ONE WEEK ONLY.
Sorry, we’re not normally so heavy with the advert, but well, it only runs for a little bit longer, and you’ll be twisting your gob if you try and buy it and it’s full-price, so buy it now. Hell, you can use the beef chunks to make the recipe below!
We’ve been swimming. Good god I know. Normally we confine getting our tits out to times when we’re at least two large water masses away from the UK, but balls to that – literally buoyed up with goodwill from the gym, we thought we’d dip our toe in the water, not least before all the swimming pools in the United Kingdom get filled up with cement and turned into posh hat shops. Anyway, look at the state of us – at least you know we’re going to float with all the blubber.
I love the thought of swimming – I enjoy thinking about getting up early, getting myself a nice fresh towel, driving myself to the baths and doing a few luxurious lengths of the pool before laughing gaily in the changing rooms and talking of times past with some accountant with a verruca. It never happens though. It’s probably the early morning – we have four alarms in the morning and it’s only the fourth, an exceptionally loud chorus of Peter Andre’s Mysterious Girl playing through every speaker in the house, that gets us up. There’s a lot to be said for having a fancy connected house sound-system but having that tangerine-faced little shit-tickler caterwauling throughout until you get to the iPad and turn him off isn’t one of them.
I did used to swim with my old flatmate, Mary, but she stopped going when she thought the chlorinated water was giving her cystitis. Not the regular parade of blokes you understand, but the mild waters of Hexham baths. She’d put on a coach over the weekend. I’ve always fancied having a pop at wild swimming, which, from what I understand from the Guardian, is where lots of people whose first name ends in a -reh or a -rah sound get together, show off their varicose veins, swim in a river and then stop for an elderflower press on the way home. That’s fine but my closest river is the Wansbeck and I don’t fancy swimming using someone else’s recently passed stool as earplugs. Plus, remember, I’m scared of dams and sluices and grates and weirs. I’d wind up having a panic attack in the water near a sewage pipe and end up with Michael Buerk narrating my dramatic rescue, with candid overhead shots of me being winched into the helicopter on a slab of tarpauline like the time that poor whale got stuck in the Thames. Fuck that.
Now, the last time we did venture into a swimming pool that we hadn’t rented all to ourselves was at David Lloyd, where the pool comes with a steam room that makes you smell like oranges. Which is great, given a lot of the ladies (and indeed most of the men) had the skin colour of a bottle of Tropicana as it was. We didn’t enjoy it because there were so many beady eyes watching us attempt to swim, so we sat in the jacuzzi farting just as hard as we could. If you’re going to be snooty with me, Madam, you can enjoy the smell of pizza stuffed meatloaf dispersed through so many jets of bubbles.
So anyway, it was at 8am on Saturday morning that found us pouring into Paul’s Smart car, destined for the salubrious wonderland that is Morpeth Riverside Leisure Centre. See, Morpeth is canny posh and we thought most of the residents would be too busy making soufflé or beating their help to be bearing witness to our attempts. The morning hadn’t started well – the swimming shorts that I had previously worn in Corsica had somehow shrunk in the wash (yes, that was it) meaning the netting inside pressed right up against my clockweights, giving them the impression of an overstuffed tangerine bag. Paul was fine, his elephant’s elbow were tucked away neatly. I cut out the netting, thinking at least I’d be able to use him like a rudder if the water was warm.
It wasn’t, by the way.
But I will say this – it was very enjoyable! Yes, you’ve got to get changed in front of everyone else, and yes, there’s always one man see-sawing a towel in his arse-crack like he’s rubbing out an error in an exam, and yes, everything jiggles, but once you’re in the water and swimming, it’s actually very pleasant. Burns about 500 calories an hour if you swim slowly, though let’s be realistic. Unless you’re committed, you’ll do one length and then fart about in the shallow end for an hour before it’s a reasonable time to get out and get a Mars bar from the vending machine. Paul likes me to go underwater and swim between his legs, but I’ve stopped doing that since he left a racing stripe on my freshly-shaved head. We will definitely be talking about going back.
In the meantime, if you fancy giving wild swimming a go, have a look here!
By the way, not going to make a fuss, but we lost 10lb between us this week 🙂
This makes 4 VERY generous portions!
to make beef in a black bean sauce you will need:
- 800g beef strips (two packs from our Musclefood deal!)
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1″ knob of fresh ginger, minced (for the garlic and ginger, use a mincer, you’ll have it done in a doddle – click here for ours!)
- 1 red pepper, sliced
- 3 tbsp black beans, mashed up a little bit (this is optional – they’re a bugger to find!) (though we found ours in our local Chinese supermarket, fermented – tasty!)
- 2 red chilli peppers, sliced thinly
- 4 spring onions, sliced
- 1 tbsp rice vinegar
for the marinade:
- 1 tsp sesame oil (2 syns)
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- ½ tsp salt
- ½ tsp pepper
for the sauce
- 160ml beef stock
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
Don’t worry if you don’t have dark and light soy sauce just make do with one of the other!
to make beef in a black bean sauce you should:
- firstly, mix together all of the marinade ingredients in a bowl
- place the diced beef into a freezer bag or bowl, drizzle over the marinade, shake it up and marinade for at least 20 minutes but ideally overnight, though I know, you’ll be cooking it the very second the minute hand sweeps past thirty
- when ready to cook, mix all of the sauce ingredients together and set aside
- heat a large pan over a high heat and add a little oil or a few squirts of Frylight
- lob in the beef and cook until browned
- remove the beef from the pan, add a little bit more oil/Frylight and throw in the onions, garlic and ginger and stir fry for a few minutes
- chuck in the red peppers and black beans (if using) and cook for a bit longer until the peppers have softened
- next, add in the red chilli, rice vinegar and spring onions and return the beef to the pan
- stir for a minute, add the sauce, cook for another thirty seconds and serve with rice!
You can actually cheerfully leave out the black beans, though they do add something to the dish. Try and use low salt soy sauce if you can. Enjoy!
For more fakeaway recipe ideas or beef ideas, click the icons below!
J