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Beef in black bean sauce
Beef in black bean sauce
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Make quick and savory classic black bean beef for easy and delicious leftovers.
Ingredients:
  • 5.00 gm cornflour
  • 21.00 gm soy sauce
  • 25.80 gm black bean sauce
  • 20.80 gm hot chilli sauce
  • 63.75 gm chicken style liquid stock
  • 27.30 gm peanut oil
  • 750g beef rump steak, trimmed, very thinly sliced
  • 1 medium brown onion, cut into wedges
  • 1 medium green capsicum, cut into 2cm pieces
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, grated
  • 100g cup mushrooms, sliced
  • 3 green onions, cut into 5cm lengths
Instructions:
  • Combine cornflour and soy sauce in a jug, whisking until smooth, then mix in black bean sauce, chili sauce, and stock.
  • 1. Heat a wok over medium-high heat, adding 1 tablespoon of peanut oil and swirling to coat. Cook the beef in batches for 1 to 2 minutes until browned, then transfer to a bowl.
  • Heat the remaining peanut oil in the wok until sizzling. Add the brown onion and stir-fry for 2 minutes until softened. Introduce the capsicum, garlic, and ginger and continue to stir-fry for 3-4 minutes until the capsicum is just tender. Finally, add the mushrooms and stir-fry for an additional 2 minutes until soft.
  • Add the beef and its juices back into the wok, pour in the sauce mixture, and stir-fry for 2 to 3 minutes until the sauce boils and thickens. Mix in the green onions, toss everything together, and then serve.

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