Beef and black bean

Beef and black bean


500 g beef rump

2 tsp olive oil

2 cloves garlic, crushed

1 tsp finely chopped ginger

200 g snow peas

225 g can sliced bamboo shoots, rinsed and drained

0.25 cup sherry

0.25 cup black bean sauce

0.25 cup beef stock

2 tsp sesame oil

2 tsp cornflour

steamed rice to serve


  • Cut the beef across the grain into thin sliips. Add a little oil to the beef sliips, mix well
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat the wok between each batch
  • Add oil to the wok and reheat. Add the garlic and ginger, stir-fry for 30 seconds. Add the snowpeas, stir-fry for 1 minute
  • Return the beef to the wok, add the bamboo shoots and the combined sherry, black bean sauce, stock, sesame oil and cornflour. Stir-fry until sauce just thickens. Serve immediately with steamed rice


  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat good colour and flavour
  • liy with other vegetables such as brocollini, asparagus or baby corn
  • You can also substitute sliced water chestnuts for the bamboo shoots
Vector Smart Object-ai Where to buy?