[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*On selected Core and Premium 9 month plans. Min. cost $255. Offer ends 21/09/23. See offer terms.
Get your first 3 months FREE*
Join now
Beef in black bean sauce with rice and greens

Beef in black bean sauce with rice and greens

Total Time
35 min
20 min
15 min
A modern, fresh and more flavoursome taste of a Chinese classic with sides of steamed greens and white rice provides the perfect palette balance


Red capsicum

2 medium, thinly sliced

Red onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Beef rump steak, raw

480 g, fat trimmed, thinly sliced (buy 600g)

Cooked black beans

20 g, chopped

Chicken stock

cup(s), (80ml)


2 tsp

Kecap manis

2 tbs

Peanut oil

1 tbs


  1. Combine stock, cornflour and kecap manis in a small bowl. Set aside until required.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the beef for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
  3. Add capsicum and onion to wok and stir-fry for 2–3 minutes or until softened. Add garlic and black beans and stir-fry for 30 seconds. Return beef to wok with stock mixture. Stir-fry for 1–2 minutes or until sauce has thickened. Serve.


SERVING SUGGESTION: Steamed gai lan (Chinese broccoli) and broccolini, plus ½ cup (85g) steamed long-grain rice.Salted black beans are available in vacuum packs from Asian grocery stores and some delicatessens. If unavailable you can use 2 tablespoons black bean sauce.