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Tender beef and peppers in a savoury black bean sauce. Keep the heat high and the beef thin.
Beef in black bean sauce
Ingredients
Method
- Sear the beef in hot oil until just browned, then set aside.
- Fry the pepper, onion and garlic for 2 minutes.
- Stir in the black bean sauce and soy sauce.
- Mix the cornflour with the water, add to the pan and bubble until glossy.
- Return the beef, toss to coat and serve with rice.
Notes
Why this recipe works
A short, hot sear rather than a slow cook keeps the beef tender. The cornflour-thickened sauce clings to the beef and vegetables without going gloopy, which is where home versions often go wrong.
Tips for the best beef in black bean sauce
- Slice the beef against the grain and as thin as you can. Thin slices cook in seconds and stay tender.
- Get the pan genuinely hot before the beef goes in, or it steams rather than sears.
- Keep the vegetables crisp. They go in for two minutes, not ten.
- Black bean sauce varies a lot in saltiness. Taste before adding any extra soy.
Swaps and variations
- Chicken version: use thin chicken strips in place of beef.
- Vegan: swap beef for firm tofu or portobello mushroom strips.
- Add noodles: toss cooked noodles through the finished dish for a one-pan meal.
Make ahead and storage
The sauce can be made ahead and kept for three days in the fridge. Cook the beef fresh and combine just before serving. Leftovers reheat well in a hot pan for two days.
What to serve with beef in black bean sauce
Steamed or egg fried rice. A scatter of sliced chilli and spring onion finishes the plate.
Frequently asked questions
What is black bean sauce?
A savoury sauce made from fermented black soya beans, garlic and soy. It has a deep, salty, slightly earthy taste. Jars are widely available in the world food aisle of UK supermarkets.
Can I use black bean paste instead of sauce?
Yes, but dilute it with a splash of stock or water and taste as you go. Paste is more concentrated than sauce.
Why is my black bean beef sauce too thin?
Mix an extra teaspoon of cornflour with a tablespoon of cold water and stir into the simmering sauce until it thickens.
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- Black bean sauce. The base of the sauce, salty and savoury.
