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Beef with black bean

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500 g beef strips
1 tsp chopped ginger
2 tsp sesame oil
1 tbps oil
1 large red capsicum, sliced
2 sticks celery, thinly sliced
200 g snow peas
0.25 cup black bean sauce
steamed rice to serve


1 Combine the beef strips with ginger and sesame oil.
2 Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3 Reheat the wok, add the tbsp oil and heat. Add the capsicum, celery and snow peas, and stir-fry for 2-3 minutes.
4 Return the beef to the wok toss for 1 minute, add the back bean sauce and stir-fry to warm through. Serve 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 great colour and flavour.
2 Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.