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Photo of Beef in black bean sauce by WW

Beef in black bean sauce

Total Time
3 hr 30 min
15 min
15 min
You'll throw away the takeaway menus when you realise how easy (and delicious) it is to create this classic Chinese meal in your own kitchen.


Fresh ginger

1 tbs, grated


2 clove(s), crushed

Oyster sauce

2 tbs

Sesame oil

1 tsp

Beef rump steak, raw

500 g, fat trimmed, thinly sliced

Black bean sauce

2 tbs

Beef stock

¼ cup(s), (60ml)

Peanut oil

1 tbs

Green string beans

150 g, snake, cut into 4cm lengths, (1 bunch)

Red capsicum

2 medium, cut into 2cm pieces

Baby corn

125 g, halved

Canned bamboo shoots, rinsed and drained

140 g, (1 x 227g can)

Fresh hokkien noodles

450 g

Green shallot(s)

1 individual, thinly sliced


  1. Place ginger, garlic, oyster sauce and sesame oil in a large glass or ceramic bowl. Add beef and turn to coat. Cover and refrigerate for 3 hours
  2. Place black bean sauce and stock in a small bowl. Stir to combine.
  3. Heat a wok over high heat. Add half the peanut oil and heat for 30 seconds. Stir-fry capsicum, beans, corn and bamboo for 4–5 minutes or until just tender. Transfer to a bowl and cover to keep warm.
  4. Reheat wok over high heat. Add remaining peanut oil and heat for 30 seconds. Stir-fry beef, in batches, for 2–3 minutes or until browned. Add capsicum mixture, black bean mixture and noodles and stir-fry for 2–3 minutes or until heated through. Serve stir-fry sprinkled with shallots.