Main - Beef and black bean stir-fry recipes

Author: Shane Spada  

Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. The subtle, savoury taste of black bean paste is a great match with beef; the peppers add a tasty crunch, the orange zest adds some pep, while the chillies add some fire.

Beef & Black Bean Stir-fry

Beef & Black Bean Stir-fry
Enjoy the Chinese restaurant classic at home by making the umami-packed sauce from scratch – it’s seriously good! Try serving the tender beef, crunchy vegies and savoury upon savoury deliciousness as is, or with steamed rice or noodles.
Provided by: Bee
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 20
  • 500g (1 lb) rump steak
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 capsicums (bell peppers), deseeded, cut into bite-sized pieces
  • ¼ cup oyster sauce
  • 2 spring onions (scallions), roughly chopped
  • Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp Chinese Shaoxing wine*
  • ½ tsp bicarbonate of soda (baking soda)
  • 3 tsp cornflour (cornstarch)
  • Homemade black bean sauce:
  • ¼ cup peanut oil
  • 8 garlic cloves, finely grated
  • 4cm piece ginger, peeled & finely grated
  • ½ cup salted fermented black beans*
  • 2 tbsp Chinese shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tsp cornflour (cornstarch)
How to cook:
  1. 1.For the black bean sauce, heat the oil in a wok over high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine.
  2. 2.Add ½ cup of water to the wok along with the Shaoxing, soy and sugar. Simmer for 15 minutes or until the water has nearly evaporated.
  3. 3.Combine the cornflour with 2 teaspoons of water. Add to the wok and simmer for 2 minutes or until thickened. Set aside.
  4. 4.Whisk together the marinade ingredients in a large bowl. Then slice the steaks against the grain and on the diagonal to form wide strips that are no more than half a centimetre (3/16”) thick. Add to the marinade and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
  5. 5.Heat the vegetable oil in a large non-stick frying pan over high heat. Add the beef and spread out the strips as much as possible and allow to sear for about 2 minutes. Use a spatula to toss the beef around and then cook for another 2 minutes or until nicely seared. Now add the onion and stir-fry for a minute or until slightly softened. Add the capsicum and stir-fry for another 2 minutes.
  6. 6.Add 2 tablespoons of your homemade black bean sauce, oyster sauce and 3 tablespoons of water. Stir-fry until well combined. Toss through the spring onion and serve. The remainder of your homemade black bean sauce can be transferred to a sterilised jar.
  7. Notes: – Salted fermented black beans come in vacuum packs or in cans. You can find them from an Asian grocery store or order them online.
  8. – Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
Notes: Black Bean & Beef Vegetable Stir fry, Instructions. In a bowl add the soya sauce, rice wine, salt and pepper and mix till combined and set aside. Slice up your beef and place in the soya …

Beef and Black Bean Stir Fry

Beef and Black Bean Stir Fry
Don't worry about heading out for takeaway, you can whip up this quick and tasty Beef and Black Bean Stir Fry for a fraction of the cost!
Provided by: Jody Allen
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 13
  • 2 tsp Cornflour
  • 2 tsp Light Soy Sauce
  • 2 tsp Dry Sherry
  • 500 g Beef Rump Steak
  • 1/3 cup Chicken Stock
  • 1/4 cup Black Bean Sauce
  • 2 tsp Caster Sugar
  • 1/2 tsp Sesame Oil
  • 1.5 tbsp Peanut Oil
  • 1 Brown Onion
  • 1 Green Capsicum
  • 2 tsp Fresh Ginger
  • 2 Garlic Cloves
  • Calories: 667 cal
  • Protein: 27 g
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Carbohydrate: 7 g
  • Sugar: 6 g
  • Fiber: 2 g
  • Sodium: 906 g
How to cook:
  1. Combine the cornflour, half the soy sauce and half the sherry in a bowl.
  2. Add the beef and stir to coat. Set aside for 10 minutes to marinate.
  3. Combine the stock, black bean sauce, sugar, sesame oil, and remaining soy sauce and sherry in a bowl.
  4. Heat 2 teaspoons peanut oil in a wok over high heat until just smoking.
  5. Stir-fry half the beef for 2 minutes or until browned.
  6. Transfer to a plate.
  7. Repeat with 2 teaspoons of remaining peanut oil and remaining beef, reheating the wok between batches.
  8. Heat remaining peanut oil in wok.
  9. Stir-fry the onion and capsicum for 3 minutes or until tender.
  10. Add ginger and garlic. Stir-fry for 30 seconds or until aromatic.
  11. Add the beef and stock mixture. Stir-fry for 2 minutes or until sauce thickens.
Notes: Easy Asian Beef Stir Fry recipe, Heat remaining oil in the wok or pan. Stir-fry onion and ginger for 1 min. Add baby broccoli, peas and Chinese broccoli and stir-fry for 2 mins or until just tender. …

Ken Hom beef and black bean stir fry

Ken Hom beef and black bean stir fry
Who needs a takeaway, when you can make this delicious Ken Hom recipe at home? The subtle, savoury taste of black bean paste is a great match with beef; the peppers add a tasty crunch, the orange zest adds some pep, while the chillies add some fire.
Provided by: Tesco Real Food
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 17
  • 200g fresh beef steak
  • 25ml rapeseed oil
  • 2 teaspoons ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • grated zest of one orange
  • 1tsp of birds eye chillies, chopped
  • 25g black beans
  • 75g spring onions cut into 1 inch pieces
  • 50g diced onion
  • 75g diced red peppers
  • 75g diced green peppers
  • 45ml oyster sauce
  • 40g black bean paste
  • 2tsps sugar
  • 200ml water
  • 20ml sesame oil
  • 1tsp cornflour
  • Calories: 395 calories
  • Fat: 4 grams fat
  • Saturated Fat: 4 grams saturated fat
  • Carbohydrate: 19.5 grams carbohydrate
  • Sugar: 19 grams sugar
  • Fiber: 5.7 grams fibre
  • Protein: 28.8 grams protein
How to cook:
  1. Finely chop and quickly fry the fillet steak. Set aside.
  2. Heat the vegetable oil in the wok, add ginger and garlic and fry over a high heat until starts to become golden and toasted. Add the orange peel and fry until it releases citrus notes. Then fry chilli, black beans and chopped onions, for 20 seconds
  3. Add the spring onions and peppers and fry lightly to retain bite. Add the 2 pastes - black bean paste, oyster sauce along with the water and sugar. Then return the meat to the wok.
  4. Finish with the sesame oil. Mix the cornflour with a little water to make a paste and add to the wok to thicken the sauce.
Notes: Beef & Black Bean Sauce Stir Fry, Heat second measure of oil in wok or large frying pan. Add sliced beef and brown all over. Remove beef from the wok and set aside. Add capsicum, onion, beans, spring onion, shiitake mushrooms …

Easy beef in black bean sauce

Easy beef in black bean sauce
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by: Esther Clark
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 14
  • 2 x 250g rump steaks
  • 1 tbsp cornflour
  • 2 tbsp sesame oil
  • 1 large white onion, cut into thin wedges
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 2 fat garlic cloves, crushed
  • 1 thumb-sized piece ginger, peeled and grated
  • 1-2 red chillies, finely chopped
  • 5 tbsp black bean sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp sugar
  • sticky rice, to serve
  • coriander leaves, to serve (optional)
  • Calories: 297 calories
  • Fat: 12 grams fat
  • Saturated Fat: 3 grams saturated fat
  • Carbohydrate: 15 grams carbohydrates
  • Sugar: 10 grams sugar
  • Fiber: 4 grams fiber
  • Protein: 30 grams protein
  • Sodium: 1.38 milligram of sodium
How to cook:
  1. Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
  2. Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
  3. Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
  4. Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Notes: Beef & Black Bean Stir Fry, Method. Add diced fat to a hot pan. Slice beef into thin strips, add to a bowl with 1 tbsp soy sauce, black bean sauce and sesame oil, stir and set aside. …
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