Real black bean beef
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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
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Ingredients
Metric
Imperial
Black bean paste
- 3 garlic cloves, finely chopped
- 1 tbsp of Chinese black beans, rinsed and drained
- 1 knob of ginger, thumb-sized, finely chopped
Stir-fry
- 1 onion
- 1 spring onion
- 1 red pepper
- 400g of rump steak
- 2 tbsp of vegetable oil
Marinade
- 1/2 tbsp of sesame oil
- 2 tsp granulated sugar
- 1 pinch of Chinese five-spice powder
- 1/2 tbsp of light soy sauce
- 2 tbsp of Shaoxing wine
- 1 1/2 tbsp of cornflour
Sauce
- 40ml of Shaoxing wine
- 150ml of water, or chicken stock
To serve
- 2 spring onions, finely sliced
SAVE RECIPE
Method
1
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
- 1 knob of ginger, thumb size
- 3 garlic cloves
- 1 tbsp of Chinese black beans, rinsed and drained
2
Finely slice the onion, pepper and spring onion in a bowl. Mix the sauce ingredients together in a separate bowl and set aside
3
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
- 400g of rump steak
- 1 1/2 tbsp of cornflour
- 1/2 tbsp of sesame oil
- 2 tsp granulated sugar
- 1 pinch of Chinese five-spice powder
- 1/2 tbsp of light soy sauce
- 2 tbsp of Shaoxing wine
4
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
5
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
6
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
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