Beef in Black Bean Sauce

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Serves: 2 

  • 1 rump steak or striplion steak
  • groundnut oil for stir frying
  • 1 small carrot, sliced
  • chopped broccoli
  • 1 green pepper, cut into chunks
  • 1 large onion, cut into chunks
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon sesame oil
  • For the marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • twist of pepper
  • 1 teaspoon cornflour, mixed with a little water
  • For the sauce
  • 1 tablespoon LKK black bean sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon granulated sugar
  • 4 tablespoons chicken stock
  • 1 teaspoon cornflour, mixed with a little water


    1. Mix the marinade ingredients together in a bowl and set aside.
    2. Slice the beef with a sharp knife into thin slices and mix with the marinade ingredients. Cover and chill in the fridge for up to 2 hours.
    3. Meanwhile, Combine all the sauce ingredients together and set aside.
    4. When ready to cook, heat a wok with oil. Drain the meat from the marinade and pour the remaining marinade into the sauce ingredients.
    5. When the wok is good and hot add the meat. Stir fry until cooked, remove with a slotted spoon and set aside.
    6. Add the carrot,broccoli, pepper and onion. Stir fry over high to medium heat for 7 to 8 minutes until softened but still retaining a bit of crunch. Adding splashes of Chinese cooking wine while stir frying – this aides with steam-cooking the vegetables. Add the black beans and cook for about 2 to 3 minutes, be careful not to burn.
    7. Add the garlic and cook for a further 1 to 2 minutes. Return the beef to the wok along with the sauce. Stir well until thickens, 2 to 3 minutes. Mix in the sesame oil. Serve immediately with rice or noodles.