Name: Easy beef in black bean sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
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)

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Easy beef in black bean sauce

Easy beef in black bean sauce

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.8 out of 5.52 ratingsRate

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Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference

Dairy-free

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal304
fat12g
saturates3g
carbs16g
sugars10g

low
fibre4g
protein31g

high
salt1.38g

Method

step 1

Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
step 2

Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
step 3

Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
step 4

Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

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A star rating of 4.8 out of 5.52 ratings

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