Beef & Black Bean Stir Fry

Serves 2
Time 20 minutes


250g rump steak, fat removed and diced

2 tbsp extra virgin olive oil

⅓ cup dried salted black beans, rehydrated in water for 1 hour or until soft 

½ white onion, thin wedges

2 cloves garlic 

1 knob ginger, peeled and grated  

½ red capsicum, cut into chunks

½ green capsicum, cut into chunks

1 tbsp rice wine vinegar

2 red chillies 

2 tbsp light soy

5 tbsp black bean sauce 

¼ tsp black sesame oil

1 tbsp cornflour + 1 tbsp water (mix into slurry)

2 tsp sugar 

2 spring onions, sliced

1 bunch coriander, finely chopped  


To serve

1 spring onion, greens sliced


Add diced fat to a hot pan. 

Slice beef into thin strips, add to a bowl with 1 tbsp soy sauce, black bean sauce and sesame oil, stir and set aside. 

Add ginger, garlic, onion, chilli and a splash of extra virgin olive oil with a pinch of salt and a good twist of freshly cracked pepper. 

Add the beef and spread it around the pan, this will help it to cook and brown evenly. Add a small pinch of salt, then the capsicum and black beans. 

Add a pinch of sugar, cornflour slurry, remaining soy, coriander and spring onions. 

Top with freshly sliced spring onions to serve.