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Beef and black bean

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500 g beef rump
2 tsp olive oil
2 cloves garlic, crushed
1 tsp finely chopped ginger
200 g snow peas
225 g can sliced bamboo shoots, rinsed and drained
0.25 cup sherry
0.25 cup black bean sauce
0.25 cup beef stock
2 tsp sesame oil
2 tsp cornflour
steamed rice to serve


1 Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
2 Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat the wok between each batch.
3 Add oil to the wok and reheat. Add the garlic and ginger, stir-fry for 30 seconds. Add the snowpeas, stir-fry for 1 minute.
4 Return the beef to the wok, add the bamboo shoots and the combined sherry, black bean sauce, stock, sesame oil and cornflour. Stir-fry until sauce just thickens. Serve immediately with steamed rice.


1 When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat good colour and flavour.
2 Try with other vegetables such as brocollini, asparagus or baby corn.
3 You can also substitute sliced water chestnuts for the bamboo shoots.