Beef in black bean sauce

Beef in black bean sauce

Beef in black bean sauce - image 5115-508x480 on

Serves: 4

Time to make: 30 mins, prep 10 mins, cook 10 mins, plus 10 mins marinating

Total cost: $11.20 / $2.80 per serve

(at time of publication)

1/4 cup (60ml) Chinese rice wine

1 teaspoon sesame oil

1/4 teaspoon freshly ground black pepper

2 teaspoons cornflour

600g rump steak, trimmed, thinly sliced across the grain

1 tablespoon black bean sauce

1/4 cup (60ml) reduced-salt chicken stock

1 teaspoon caster sugar

cooking oil spray

1 onion, sliced

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

4 cups cooked rice, to serve

Kilojoules 2,020kJ
Calories 483cal
Protein 39g
Total fat 10g
Saturated fat 4g
Carbohydrates 55g
Sugars 6g
Dietary fibre 2g
Sodium 330mg
Calcium 20mg
Iron 4.5mg


Step 1

Combine half the rice wine in a bowl with sesame oil, pepper and 1 teaspoon cornflour. Add beef and toss until evenly coated. Marinate for 10 minutes.

Step 2

Place remaining rice wine and cornflour into a small bowl. Add black bean sauce, stock and sugar and combine until smooth. Set aside.

Step 3

Heat a wok over high heat; spray with oil. Stir-fry beef in batches for 2-3 minutes until browned. Remove and set aside.

Step 4

Return wok to high heat; spray with a little more oil. Add onion; stir-fry for 2 minutes or until softened. Add capsicum; stir-fry for 1-2 minutes. Return beef to wok with reserved sauce. Simmer for 2-3 minutes or until slightly thickened. Serve with rice.

About this recipe

Recipe by: Chrissy Freer

First published: September 2009