Brisbane Beef and Black Bean Stir-Fry
Tender strips of Australian beef tossed with crisp capsicum and onions in a savoury, glossy fermented black bean sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Wok or large frypan
- •Chef's knife
- •Cutting board
- •Small mixing bowl
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 13 g
- fibre
- 3 g
- protein
- 33 g
- calories
- 410 kcal
Instructions
- 1
Mix sliced beef with half a teaspoon of cornflour and one tablespoon of soy sauce in a bowl.
- 2
Combine remaining soy sauce, oyster sauce, Shaoxing wine, water, and remaining cornflour in a separate small bowl.
- 3
Heat one tablespoon of oil in a wok or large frypan over high heat until very hot.
- 4
Add the marinated beef in a single layer and sear without moving for one minute until browned.
- 5
Stir-fry the beef for one more minute, then transfer to a clean plate.
- 6
Add remaining oil, garlic, ginger, and crushed black beans to the hot wok.
- 7
Stir-fry for thirty seconds until fragrant and sizzling.
- 8
Add the onion wedges and capsicum pieces to the wok.
- 9
Toss the vegetables over high heat for two minutes until tender-crisp.
- 10
Return the cooked beef to the wok and pour over the prepared sauce mixture.
- 11
Stir-fry continuously for one minute until the sauce thickens and coats the beef glossily.
- 12
Toss through the spring onions and remove from heat immediately.
Chef's tips
Slice the beef across the grain to ensure tender bites. Always rinse the salted black beans briefly under cold water before crushing so the final sauce is not overly salty. Have all ingredients prepped and near the stove before turning on the heat, as stir-frying moves quickly.
Ingredient substitutions
- Shaoxing cooking wine → dry sherry or chicken stock mixed with a dash of rice vinegar
- oyster sauce → vegetarian mushroom stir-fry sauce
- beef rump steak → beef flank steak or sirloin
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a hot frypan with a splash of water over high heat for two minutes until piping hot.
Common mistakes to avoid
- •Overcrowding the wok with beef, which causes the meat to steam rather than sear properly.
- •Skipping the water rinse on the fermented black beans, resulting in an unpleasantly salty dish.
- •Overcooking the capsicum until soft instead of keeping it bright and crunchy.
Serving suggestions
Cooked Brisbane Beef and Black Bean Stir-Fry?
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