Beef and black bean sauce

A classic Chinese dish we all love.

  • 45 mins cooking
  • Serves 2
  • Print
Crunchy, fresh and delicious, this beef and black bean sauce recipe makes for a quick and easy midweek meal.
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Beef with black bean sauce
  • 1/3 cup (65g) jasmine rice
  • 1 teaspoon cornflour
  • 2 tablespoon water
  • 1/4 cup (60ml) black bean sauce
  • 200 gram lean beef fillet, sliced thinly
  • 2 clove garlic, crushed
  • 1 white onion, cut into thin wedges
  • 1 green capsicum (200g), sliced thickly
  • 1 carrot, halved, sliced into batons
  • 2 stalks celery, trimmed, sliced into batons
  • 1/4 cup (60ml) water, plus extra
  • 2 green onions, chopped coarsely


Beef with black bean sauce
  • 1
    Bring medium saucepan of water to the boil, gradually add rice; boil uncovered about 20 minutes or until rice is tender, drain.
  • 2
    Blend cornflour with the water and sauce in small bowl.
  • 3
    Heat lightly oiled wok; stir-fry beef, in batches, until browned. Remove from wok.
  • 4
    Add garlic, white onion, capsicum, carrot, celery and the extra water to wok; stir-fry about 5 minutes or until vegetables are tender. Return beef to wok with cornflour mixture; stir-fry until sauce boils and thickens.
  • 5
    Remove from heat; stir in green onion. Season to taste. Serve stir-fry with rice.


Add black bean sauce to taste as different brands vary in thickness, saltiness and taste. We used half a 275kg (9-ounce) sachet of 97% fat-free black bean stir-fry sauce.

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