Easy Beef in Black Bean Sauce Recipe
Introduction
This easy beef in black bean sauce recipe is a quick and flavorful stir-fry perfect for busy weeknights. Tender strips of rump steak combine with vibrant vegetables and a savory black bean sauce for a satisfying meal that pairs wonderfully with sticky rice.
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 running down the side of the steaks and discard it. Slice the steak into 1cm-thick, long strips. Toss the beef strips with the cornflour and some seasoning to coat evenly.
- Step 2: Heat 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. Remove the beef with a slotted spoon and set aside on a plate.
- Step 3: Add the onion and both peppers to the pan. Fry for 6-7 minutes until they start to soften.
- Step 4: Stir in the crushed garlic, grated ginger, and chopped red chillies. Cook everything together for another minute to release the aromas.
- 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 the heat.
- Step 6: Serve the beef stir-fry in deep bowls with mounds of sticky rice. Garnish with fresh coriander leaves if you like.
Tips & Variations
- For a milder dish, reduce the number of chillies or remove their seeds before chopping.
- You can substitute rump steak with sirloin or flank steak for a leaner option.
- Add other vegetables like snap peas or broccoli for extra color and crunch.
- If you prefer less sauce, start with 3 tablespoons of black bean sauce and adjust to taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through. Add a splash of water if the sauce has thickened too much during storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice with this recipe?
Yes, while sticky rice is traditional and pairs well with the dish’s texture, jasmine or basmati rice also work nicely if you prefer.
Is black bean sauce spicy?
Black bean sauce has a rich, salty, and slightly fermented flavor. It can range from mild to moderately spicy depending on the brand, so choose one that suits your heat preference.
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Easy Beef in Black Bean Sauce Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This easy beef in black bean sauce recipe offers a flavorful and quick stir-fry featuring tender rump steak strips cooked with vibrant peppers, onions, and a savory black bean sauce. Perfect served over sticky rice and garnished with fresh coriander for an authentic Asian-inspired meal.
Ingredients
Beef and Marinade
- 2 x 250g rump steaks
- 1 tbsp cornflour
- Salt and pepper, to season
Vegetables and Aromatics
- 1 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 Serve
- Sticky rice, to serve
- Coriander leaves, to serve (optional)
Instructions
- Prepare the Beef: Remove the thick layer of fat running down the side of the rump steaks and discard it. Slice the steaks 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 inside. Remove the beef from the pan using a slotted spoon and transfer to a plate to rest.
- Sauté Vegetables: In the same pan, add the onion and red and green peppers. Fry for 6-7 minutes until they start to soften, stirring frequently to prevent burning and ensure even cooking.
- Add Aromatics: Stir in the crushed garlic, grated ginger, and finely chopped red chillies. Cook for an additional minute until fragrant, being careful not to burn the garlic.
- Combine Sauce and Beef: Return the beef strips to the pan. Stir through the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water to loosen the sauce slightly. Bring the mixture to a simmer to marry the flavors, then remove from heat promptly to avoid overcooking the beef.
- Serve: Dish the beef and vegetable stir-fry into deep bowls alongside mounds of sticky rice. Garnish with fresh coriander leaves if desired, and serve immediately for best taste and texture.
Notes
- For a spicier dish, increase the number of red chillies or add a pinch of chilli flakes.
- If black bean sauce is unavailable, you can substitute with hoisin sauce mixed with a little soy sauce, though the flavor will differ.
- Remove the beef from the pan as soon as browned to prevent it from becoming tough.
- Sticky rice can be substituted with jasmine or basmati rice if preferred.
- Make sure to use fresh garlic and ginger for the best aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: beef in black bean sauce, easy beef stir fry, Chinese beef recipe, black bean sauce recipe, quick Asian dinner, rump steak stir fry
