Beef & Black Bean Stir-fry

Ingredients

• 500 g (1 lb)rump steak
• 2 tbspvegetable oil
• 1onion, sliced
• 2capsicums (bell peppers), deseeded and cut into bite-sized pieces
• 60 ml (1/4 cup)oyster sauce
• 2spring onions (scallions), roughly chopped
• 1 tbspsoy sauce
• 1 tbspChinese Shaoxing wine
• 1/2 tspbicarbonate of soda (baking soda)
• 3 tspcornflour (cornstarch)
• 60 ml (1/4 cup)peanut oil
• 8 clovesgarlic, finely grated
• 4 cm pieceginger, peeled and finely grated
• 125 ml (1/2 cup)salted fermented black beans
• 2 tbspChinese Shaoxing wine
• 1 tbsplight soy sauce
• 1 tbspsugar
• 1 tspcornflour (cornstarch)

Instructions

1. 1

   Make the sauce

   Heat the peanut oil in a wok over high heat. Add the garlic and ginger and cook, stirring often, for 1 minute or until aromatic. Stir in the black beans.

2. 2

   Simmer the beans

   Add 1/2 cup of water, the Shaoxing wine, soy sauce and sugar. Simmer for 15 minutes or until most of the water has evaporated.

3. 3

   Thicken the sauce

   Mix the cornflour with 2 teaspoons of water. Stir this into the wok and simmer for 2 minutes or until thickened. Set the sauce aside.

4. 4

   Marinate the beef

   Whisk the marinade ingredients together in a large bowl. Slice the steak against the grain and diagonally into wide strips no more than 0.5 cm (3/16 inch) thick. Add the beef and mix by hand so each strip is coated. Leave to marinate for 10 minutes.

5. 5

   Sear the beef

   Heat the vegetable oil in a large non-stick frying pan over high heat. Add the beef, spread the strips out as much as possible and sear for about 2 minutes. Toss with a spatula and cook for another 2 minutes or until nicely seared. Add the onion and stir-fry for 1 minute or until slightly softened, then add the capsicum and stir-fry for 2 minutes.

6. 6

   Finish the stir-fry

   Add 2 tablespoons of the homemade black bean sauce, the oyster sauce and 3 tablespoons of water. Stir-fry until combined, then toss through the spring onion and serve. Transfer the remaining homemade black bean sauce to a sterilised jar.

What is beef and black bean stir-fry?

This is a quick-cooked combination of beef, vegetables and fermented black bean sauce, a familiar savoury flavour in Chinese-style cooking. The recipe makes its sauce from salted fermented beans, garlic, ginger, soy and Shaoxing wine rather than relying only on a ready-made jar.

The beef is cut thinly and briefly marinated, while capsicum and onion bring sweetness and a little crunch. Cooking the components over high heat helps keep the vegetables lively and gives the beef a seared surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 35g protein, 22g carbs, 32g fat.

The beef provides most of the protein, while the oils and sauces contribute much of the fat and sodium; the small amount of sugar and the vegetables contribute some carbohydrates. Serve with a generous helping of vegetables, or add a measured portion of rice or noodles to make a more filling plate.

The homemade black bean sauce

Aromatics first: gently stir the grated garlic and ginger through the hot peanut oil for 1 minute, just until fragrant. Stir often so they do not catch in the wok.

Salted beans: the fermented black beans bring a concentrated savoury taste. Simmer them with the liquids and sugar for 15 minutes, then add the cornflour mixture to thicken the sauce.

Preparing the beef

Slice across the grain: cutting the steak against its visible fibres makes short pieces that are easier to bite through. A diagonal cut creates wider strips while keeping them no more than 0.5 cm thick.

Even coating: mix the strips thoroughly into the marinade so the bicarbonate of soda, soy, wine and cornflour cover the beef. The 10-minute marinating time is enough to prepare it for the fast stir-fry.

Getting a good sear

Hot pan: let the frying pan heat properly before adding the vegetable oil and beef. Spread the strips out as much as possible so they sear rather than steam.

Work in stages: cook the beef for about 2 minutes before tossing, then give it another 2 minutes. If the pan is crowded, cook in batches and combine the beef again when adding the vegetables.

Keeping the vegetables crisp

Onion first: stir-fry it for 1 minute, until it starts to soften. Add the capsicum after that and cook for 2 minutes, which leaves it with some bite.

Finish briefly: once the sauces go in, stir just until the beef and vegetables are coated. Add the spring onion at the end so it keeps its fresh flavour.

Serving suggestions

Serve the stir-fry straight from the pan while the beef is hot and the capsicum still has texture. Steamed rice or noodles make an easy accompaniment and take up the savoury sauce.

For a lighter plate, serve it with extra vegetables or a simple side of greens. If serving with rice or noodles, prepare them separately so they are ready when the stir-fry is finished.

Recipe notes & tips

• Chill the steak briefly before slicing if you want it to feel firmer under the knife.
• Slice the beef against the grain and keep the strips no thicker than 0.5 cm.
• Have the sauce and vegetables ready before heating the pan, as the stir-frying moves quickly.
• Spread the beef across the pan instead of piling it up so it has a chance to sear.
• Taste the finished sauce before serving, as salted fermented beans and the other sauces vary in saltiness.
• Sterilise a jar before storing the leftover homemade black bean sauce.

Variations

• Add broccoli: stir-fry small florets until just tender before combining them with the sauce.
• Use another steak: choose a tender cut and slice it thinly against the grain.
• Add chilli: include sliced fresh chilli with the garlic and ginger for extra heat.
• Swap the capsicum: use sliced mushrooms in place of some or all of it.
• Serve with noodles: toss cooked noodles through the finished stir-fry just before serving.

Common mistakes to avoid

• Slicing with the grain: the beef can seem tougher; turn the steak and cut across its fibres.
• Thick beef strips: they take longer to cook; aim for strips no more than 0.5 cm thick.
• Crowding the pan: the beef can steam instead of searing; cook it in batches if needed.
• Burning the aromatics: garlic and ginger can catch quickly; stir them often and add the beans after 1 minute.
• Overcooking the capsicum: it loses its crunch; keep its stir-fry time to about 2 minutes.
• Adding too much sauce: the dish can become overly salty; use the specified 2 tablespoons of homemade sauce.

How to store

Refrigerate leftover stir-fry in a covered container and use within 3 days. Reheat until piping hot in a frying pan, stirring frequently; the vegetables will soften on reheating. Store the unused homemade sauce separately in the sterilised jar in the fridge and use within a week.

Frequently asked questions