Easy beef in black bean sauce
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that's become my go to when I want something impressive but don't have much time. Beef in black bean sauce is one of those dishes that tastes like it took hours but comes together in just 30 minutes from start to table. The beauty of this recipe is how simple it is to pull off, plus it's genuinely affordable even when you're using proper rump steak. Black beans are packed with fiber and protein, so you're getting real nutrition alongside that fantastic savory flavor. The whole thing comes down to quick cooking over high heat and letting the sauce do the heavy lifting, which means you can have restaurant quality food without the restaurant prices.
Ella x
Ingredients
- 12 x 250g rump steaks
- 1 tbspcornflour
- 2 tbspsesame oil
- 1 largewhite onion cut into thin wedges
- 11 red pepper deseeded and sliced
- 11 green pepper deseeded and sliced
- 12 fat garlic cloves crushed
- 11 thumb-sized piece ginger peeled and grated
- 11-2 red chillies finely chopped
- 5 tbspblack bean sauce
- 1 tbsprice wine vinegar
- 2 tspsugar
- 1sticky rice to serve
- 1coriander leaves to serve(optional)
Detail level
Instructions
- 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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