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
Scale
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
