Beef and black bean stir-fry

A classic Chinese dish, beef and black bean stir-fry makes a great mid-week dinner. Add cooked noodles at the end if you want something more substantial.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Beef and black bean stir-fry


  • 2 tablespoon peanut oil
  • 700 gram beef strips
  • 200 gram green beans, cut into 5cm lengths
  • 1 carrot (120g), sliced thinly
  • 1 red capsicum (200g), sliced thinly
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) beef stock
  • 1/4 cup (60ml) black bean sauce
  • 4 green onions, sliced thinly
  • 230 gram can bamboo shoots, drained


  • 1
    Heat half the oil in wok; stir fry beef, in batches, until browned all over.
  • 2
    Heat remaining oil in same wok; stir-fry beans, carrot, capsicum and garlic until vegetables are just tender.
  • 3
    Return beef to wok with remaining ingredients; stir-fry until hot.

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