Easy Beef in Black Bean Sauce Recipe
Introduction
This Easy Beef in Black Bean Sauce is a quick and flavorful stir-fry perfect for a weeknight dinner. Tender strips of rump steak are cooked with vibrant peppers and a savory black bean sauce, served best with sticky rice for a satisfying meal.
Ingredients
- 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)
Instructions
- Step 1: Remove the thick layer of fat from the side of the rump steaks and discard. Slice the steak into 1cm-thick, long strips. Toss the beef with the cornflour and season with salt and pepper.
- Step 2: Heat the sesame oil in a large frying pan or wok over high heat. Add the steak strips and fry for 3-5 minutes until golden brown on the outside. Use a slotted spoon to remove the beef and transfer it to a plate.
- Step 3: Add the sliced onion and peppers to the pan. Fry for 6-7 minutes or until they start to soften.
- Step 4: Stir in the crushed garlic, grated ginger, and chopped chillies. Cook for an additional minute, stirring constantly to release their aroma.
- Step 5: Return the beef to the pan. Stir through the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water to loosen the sauce slightly. Bring to a gentle simmer, then remove from heat.
- Step 6: Serve the stir-fry immediately in deep bowls with sticky rice on the side. Garnish with fresh coriander leaves if desired.
Tips & Variations
- For extra heat, add more red chillies or a dash of chili oil to the sauce.
- If you prefer a milder dish, reduce or omit the chillies and garlic.
- Swap rump steak for sirloin or flank steak for different textures.
- Use jasmine rice instead of sticky rice for a different rice texture.
- To boost umami flavor, add a splash of soy sauce along with the black bean sauce.
Storage
Store any leftover beef in black bean sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving to keep the beef tender and the vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen beef for this recipe?
It’s best to use fresh beef for optimal texture and flavor. If using frozen beef, thaw it completely, pat it dry, and proceed as instructed. Avoid cooking from frozen to prevent uneven cooking.
What can I substitute for black bean sauce?
If you don’t have black bean sauce, you can use hoisin sauce mixed with a little soy sauce and minced garlic as a substitute. However, the flavor will be less robust and salty compared to traditional black bean sauce.
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Easy Beef in Black Bean Sauce Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A quick and flavorful stir-fry featuring tender strips of rump steak cooked in a savory black bean sauce, combined with crunchy peppers and aromatic garlic, ginger, and chili. Perfect served over sticky rice for a satisfying meal.
Ingredients
Beef and Marinade
- 2 x 250g rump steaks
- 1 tbsp cornflour
Vegetables and Aromatics
- 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
Sauce
- 5 tbsp black bean sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tbsp water (to loosen sauce)
To Serve
- Sticky rice
- Coriander leaves (optional)
Instructions
- Prepare the beef: Remove the thick layer of fat from the side of the rump steaks and discard. Slice the steak into 1cm-thick, long strips. Toss the beef strips with cornflour and season with salt and pepper to coat evenly.
- Cook the beef: Heat sesame oil in a large frying pan or wok over high heat. Add the beef strips and fry for 3-5 minutes until golden brown on the outside but still tender. Remove the beef from the pan using a slotted spoon and set aside on a plate.
- Cook the vegetables: In the same pan, add the sliced onion and peppers. Fry for 6-7 minutes, stirring occasionally, until the vegetables start to soften and become slightly caramelized.
- Add aromatics and sauce: Stir in the crushed garlic, grated ginger, and chopped chillies. Cook for another minute until fragrant. Return the cooked beef to the pan, then add the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water. Stir everything together well to combine.
- Simmer and finish: Bring the mixture to a gentle simmer to allow the flavors to meld and the sauce to thicken slightly. Once heated through, remove the pan from the heat to avoid overcooking the beef.
- Serve: Plate the stir-fry in deep bowls alongside mounds of sticky rice. Garnish with fresh coriander leaves if desired for an added fresh note.
Notes
- Use rump steak or another quick-cooking, tender cut for best results.
- Adjust the number of chillies to your heat preference, adding more for extra spice.
- You can prepare sticky rice in advance to save time when serving.
- If black bean sauce is too thick, add a splash more water or broth to loosen.
- For gluten-free version, ensure the black bean sauce and rice wine vinegar are certified gluten-free.
- Leftover stir-fry can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: beef, black bean sauce, stir-fry, quick dinner, Chinese recipe, rump steak, easy meal
