Easy beef in black bean sauce

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 297
  • fat 12g
  • saturates 3g
  • carbs 15g
  • sugars 10g
  • fibre 4g
  • protein 30g
  • salt 1.38g


  • 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)


  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.

  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. 

  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. 

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

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