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  • Quick
  • Easy
  • Serves 6
  • 10 mins prep
  • 10 mins cook

Beef and black beans

So-easy banquet - Beef and black Beans

Beef and black beans, beef recipe, brought to you by recipes+


Beef and black beans

  • 1/4 cup chinese rice wine
  • 1 tsp sesame oil
  • 1 tsp cornflour, plus 1 teaspoon extra
  • 700 g beef rump steak, trimmed, thinly sliced
  • 1/4 cup chicken stock
  • 1 tsp caster sugar
  • 1 tbsp vegetable or grape seed oil
  • 1 tbsp salted, fermented black beans, rinsed, chopped
  • 2 cloves garlic, crushed
  • 1 medium white onion, cut into wedges
  • 1 medium red capsicum, thinly sliced
  • 1 medium yellow capsicum, thinly sliced
  • green onion curls, to garnish (see notes)


Beef and black beans

  1. Combine half the rice wine, sesame oil and cornflour in a medium bowl. Add beef; toss to coat. Stand for 5 minutes. Whisk remaining rice wine, extra cornflour, stock and sugar in a small bowl.
  2. Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.
  3. Heat remaining oil over high heat in wok or pan. Add black beans and garlic; stir-fry for 10 seconds. Add onion; stir-fry for 2 minutes or until golden. Add capsicum; stir-fry for 1-2 minutes. Return beef to wok with reserved sauce mixture; simmer for 2-3 minutes or until slightly thickened. Serve topped with onion curls.


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