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
Scale
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
