Description
This easy beef in black bean sauce recipe features tender strips of rump steak stir-fried with vibrant peppers, onions, and a fragrant blend of garlic, ginger, and chilli, all coated in a rich, savory black bean sauce. Served with sticky rice and optionally garnished with fresh coriander, this flavorful dish offers a quick yet satisfying meal inspired by Chinese stir-fry traditions.
Ingredients
Scale
Beef and Marinade
- 2 x 250g rump steaks, trimmed of thick fat layer
- 1 tbsp cornflour
- Salt and freshly ground black pepper, to season
Vegetables and Aromatics
- 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
Sauce
- 5 tbsp black bean sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tbsp water (to loosen sauce)
To Serve
- Sticky rice
- Coriander leaves, to serve (optional)
Instructions
- Prepare the beef: Remove the thick layer of fat from the side of the rump steaks and discard it. Slice the steak into 1cm-thick, long strips. Toss the beef strips with the cornflour along with salt and freshly ground black pepper until evenly coated.
- Cook the beef: Heat 2 tablespoons of sesame oil in a large frying pan or wok over high heat. Add the beef strips and fry for 3-5 minutes, stirring frequently, until the beef is golden brown on the outside but still tender. Remove the beef using a slotted spoon and transfer it to a plate to rest.
- Cook the vegetables and aromatics: In the same pan, add the sliced onion and both red and green peppers. Fry for 6-7 minutes or until they just begin to soften. Stir in the crushed garlic, grated ginger, and finely chopped red chillies, and cook everything together for an additional minute until fragrant.
- Combine and simmer: Return the cooked beef to the pan with the vegetables. Add the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water to loosen the sauce. Stir everything to combine thoroughly and bring the mixture to a gentle simmer, allowing the flavors to meld. Remove from heat immediately once simmering.
- Serve: Spoon the beef and vegetable stir-fry into deep bowls alongside mounds of steaming sticky rice. Garnish with fresh coriander leaves if desired for an added burst of freshness.
Notes
- Adjust the amount of red chilli based on your preferred heat level.
- Use rump steak as it stays tender when quickly stir-fried; other tender cuts like sirloin can also be substituted.
- Ensure high heat when stir-frying to properly sear the beef and vegetables.
- Black bean sauce can be found in most Asian supermarkets – look for fermented black bean paste-based sauces.
- Sticky rice pairs perfectly by soaking up the savory sauce and adding texture contrast.
- For gluten-free preparation, ensure the black bean sauce and soy sauces used are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: beef black bean sauce, easy beef stir-fry, rump steak recipe, Chinese beef recipe, quick dinner, stir-fried beef with peppers
