
Beef & black bean stir-fry
This beef stir-fry is an ideal meal for midweek: quick and simple to cook, packed with nutritious ingredients, and full of flavour.
Preparation: 5 mins
Cooking: 10 mins
Serves: 4
Difficulty: easy

Ingredients
- 2 tbsp sesame oil
- 1lb steak, cut into strips
- 1 small onion, finely sliced
- 2 garlic cloves, finely chopped
- 3cm fresh ginger, peeled and grated
- 1 red pepper, deseeded and sliced
- 140g mangetout
- 140g baby corn
- 400g tin black beans, rinsed and drained
- 225g tin bamboo shoots, rinsed and drained
- 225g tin sliced water chestnuts,
rinsed and drained - 50ml soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 120g black bean sauce
- Chilli flakes (optional)
Recipe
- Heat the oil in a wok and stir-fry the beef until it starts to colour.
- Remove from the wok and put on a plate.
- Add some more oil to the wok, if needed, fry the onions, garlic and ginger for about 1 minute.
- Now add the pepper, mangetout and baby corn, and stir-fry for another 2–3 minutes.
- Add the black beans, bamboo shoots, water chestnuts, soy sauce, rice wine vinegar and sugar. Stir-fry for another 2 minutes.
- Finally, return the beef to the wok and stir in the black bean sauce, making sure that all the ingredients are evenly coated in the sauce.
- Sprinkle in some chilli flakes if you like it hot.
Serve with steamed rice or noodles.
Fancy more than one Chinese dish? Take a look at our sweet & sour pork and/or our lamb stir-fry recipes!