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.
