dark red and black

EASY BEEF STIR FRY WITH BLACK BEAN SAUCE

Beef stir fry with black bean sauce is a quick and easy Chinese dish, perfect for busy weeknights. Ready in minutes, it’s both simple to prepare and delicious to enjoy.

Ingredients

Marinated Beef:

  • 1 tbsp cornflour
  • 2 tbsp oyster sauce
  • 320 g rump steak (fat trimmed, cut into strips)

Stir Fry:

  • 2 tbsp sunflower oil
  • 1 onion (chopped)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 4 cloves garlic (crushed)
  • 1 red chili (finely chopped)
  • 2.5 cm root ginger (grated)
  • 2 tbsp Shaoxing rice wine
  • 1 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 50 ml water
  • 4 tbsp black bean sauce
  • 4 spring onions (sliced)

Instructions:

Prepare the Marinated Beef:

  • Combine the cornflour and oyster sauce in a bowl.
  • Add the beef strips, ensuring they are well coated in the marinade.
  • Set aside while preparing the vegetables.

Stir Fry the Beef:

  • Heat a wok or large non-stick frying pan over high heat.
  • Add 1 tbsp sunflower oil and stir-fry the beef strips in two batches for about 1 minute on each side.
  • Remove beef from the wok and set aside.

Cook the Vegetables:

  • Add more sunflower oil if needed.
  • Stir-fry the onion, red, and green bell peppers for 2 minutes.
  • Add garlic, chili, and ginger, stir-frying for an additional minute.

Combine the Sauce:

  • Pour in the Shaoxing rice wine, dark soy sauce, light soy sauce, and water.
  • Stir-fry for 2 minutes to let the flavors meld.

Finish the Dish:

  • Add the black bean sauce and return the beef to the wok.
  • Stir-fry for 1 minute to reheat everything.

Serve:

  • Garnish with sliced spring onions and serve hot.

EASY BEEF STIR FRY WITH BLACK BEAN SAUCE

Quick and simple, beef stir fry with black bean sauce is a perfect choice for busy weeknights. Featuring tender beef, green peppers, and onions in a savory black bean sauce, this dish comes together in no time. Its fast preparation and easy cooking make it an excellent go-to for midweek meals.

INGREDIENTS

Marinated Beef

  • 1 tbsp cornflour
  • 2 tbsp oyster sauce
  • 320 g rump steak (trimmed of fat and cut into strips)

Stir Fry

  • 2 tbsp sunflower oil
  • 1 onion (chopped)
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 4 cloves garlic (crushed)
  • 1 red chili (finely chopped)
  • 2.5 cm root ginger (grated)
  • 2 tbsp Shaoxing rice wine
  • 1 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 50 ml water
  • 4 tbsp black bean sauce
  • 4 spring onions (sliced)

INSTRUCTIONS

Marinate the Beef

  • In a bowl, combine the oyster sauce and cornflour until smooth.
  • Add the beef strips, ensuring they are well coated in the marinade. Set aside while you prepare the vegetables.

Stir Fry

  • Heat a wok over high heat and add the sunflower oil. Cook the beef strips in two batches to avoid overcrowding, searing for 1 minute on each side. Remove from the wok and set aside on a plate.
  • Add more sunflower oil to the wok if needed. Stir fry the onion, red pepper, and green pepper for 2 minutes.
  • Add the garlic, chili, and ginger to the wok and stir fry for another minute.
  • Pour in the Shaoxing rice wine, dark soy sauce, light soy sauce, and water. Stir fry for an additional 2 minutes.
  • Stir in the black bean sauce and return the beef strips to the wok. Cook for 1 more minute to heat everything through.
  • Serve hot, garnished with sliced spring onions.

NOTES

  • Lean rump steak is recommended, but quick-cooking cuts like sirloin, ribeye, or fillet also work well. Avoid stewing cuts, as they require longer cooking times.
  • If Shaoxing rice wine is unavailable, substitute with dry sherry or white wine.
  • No wok? A large non-stick frying pan will work just as well.