Beef and black bean stir-fry

Name: Beef and black bean stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 500 g rump steak; 2 tbsp. vegetable oil; 2 garlic cloves, sliced; 2 1/2 cm fresh ginger, finely chopped; 2 tbsp. black bean sauce; 1 reach red and yellow pepper, sliced; 1 red onion, finely sliced; large handful fresh coriander, chopped; 1 tsp. caster sugar; 2 tsp. soy sauce; 2 tsp. Chinese rice wine or dry sherry; 1 1/2 tsp. cornflour; 1 tbsp. vegetable oil; 2 eggs; 1 tbsp. toasted sesame oil; 2 x 250g microwave rice sachets; 125 g peas; 4 spring onions, sliced

Fragrant and hearty, this classic Chinese takeaway favourite is so easy to make at home and sure to be a hit with everyone who tries it.

By The GH Kitchen TeamUpdated: 16 January 2024

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A staple dish in Chinese cuisine, beef and black bean stir-fry is so simple to make and uses nifty shortcuts like shop-bought black bean sauce for a simple, yet tasty dish.

Serve with special egg fried rice for a fantastic Friday night fakeaway.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

358

Ingredients

500 g rump steak
2 Tbsp. vegetable oil
2 garlic cloves, sliced
2 1/2 cm fresh ginger, finely chopped
2 Tbsp. black bean sauce
1 reach red and yellow pepper, sliced
1 red onion, finely sliced
large handful fresh coriander, chopped

For the marinade

1 tsp. caster sugar
2 tsp. soy sauce
2 tsp. Chinese rice wine or dry sherry
1 1/2 tsp. cornflour
1 Tbsp. vegetable oil

For the egg-fried rice

2 eggs
1 Tbsp. toasted sesame oil
2 Tbsp. vegetable oil
2 x 250g microwave rice sachets
125 g peas
4 spring onions, sliced

Directions

1. Step 1
  In large bowl, mix marinade. Trim fat from steaks and slice into finger-width pieces. Add to marinade, mix and set aside for 30min.
2. Step 2
  Heat 1tbsp oil in a wok over high heat. Add garlic, ginger and black bean sauce. Fry for 1min. Add peppers and onion and fry for 2min. Empty into a bowl.
3. Step 3
  Add remaining oil and the beef mixture to wok. Stir-fry for 3min. Return vegetables to wok with 150ml (¼ pint) water. Bubble for 2min; check seasoning.
4. Step 4
  Meanwhile, for the egg-fried rice, whisk together eggs and sesame oil in a small bowl. Heat oil in a wok over a high heat and add the rice sachets. Fry for 3min.
5. Step 5
  Add peas and spring onions and cook for 2min. Push mixture to one side of wok. To empty side, add egg mix. Cook until just set, then mix into rice. Serve with beef and coriander.

Per Serving:

Calories: 358
Fibre: 3 g
Total carbs: 12 g
Sugars: 9 g
Total fat: 21 g
Saturated fat: 6 g
Protein: 28 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time