Real black bean beef


This incredibly quick and simple black bean beef recipe comes courtesy of School of Wok founder Jeremy Pang. Combining umami-rich black beans with finely sliced beef and vegetables in a tasty sauce results in an authentic version of this beloved Chinese takeaway classic.

First published in 2018




Black bean paste




  • 40ml of Shaoxing wine
  • 150ml of water, or chicken stock

To serve


Mix the garlic and ginger with the washed black beans and lightly crush everything together with the back of a spoon to form a rough paste
Finely slice the onion, pepper and spring onion in a bowl. Mix the sauce ingredients together in a separate bowl and set aside
Finely slice the meat and place in a mixing bowl. Add the sesame oil, sugar, five-spice, soy and Shaoxing wine. Using your hands, massage the marinade into the meat until it is well coated. Add the cornflour and repeat
Over a high heat, heat 1 tablespoon of oil in a wok until smoking. Add the onion and pepper, reduce the heat to medium and stir-fry for 1 minute, or until the onion has slightly softened. Transfer the vegetables to a bowl
  • 2 tbsp of vegetable oil
Add another tablespoon of oil and heat until smoking. Allow to smoke for 5 seconds then add the black bean paste and beef to the wok. Spread the meat across the base of the wok into a single layer. Sear for 30 seconds or until browned, then turn and repeat
Once the meat has browned, return the vegetables to the pan and pour over the sauce. Bring to a vigorous boil and stir-fry for 2–3 minutes, until the sauce has thickened and reduced slightly. Spoon onto a serving plate and scatter with spring onions to finish
First published in 2018

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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