Dinner

Easy Beef in Black Bean Sauce Recipe

ByEthan Lark November 27, 2025November 27, 2025

Introduction

Easy beef in black bean sauce is a flavorful and quick stir-fry perfect for a weeknight dinner. Tender strips of rump steak combined with vibrant peppers and a savory black bean sauce create a delicious meal that’s ready in under 30 minutes.

Two white bowls filled with a meal sit on a white marbled surface. Each bowl has a layer of white rice on one side, fluffy and slightly clumped, and a second layer of stir-fried beef with red and green bell pepper strips on the other side. The beef pieces are dark brown with a glossy texture, and the bell peppers look soft but still colorful. A pair of silver chopsticks rests between the bowls on a blue and white striped cloth. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
Sticky rice, to serve
Coriander leaves, to serve (optional)

Instructions

Step 1: Remove the thick layer of fat from the side of the rump steaks and discard. Slice the steaks into 1cm-thick, long strips, then toss them with the cornflour and a pinch of seasoning.
Step 2: Heat the sesame oil in a large frying pan or wok over high heat. Add the beef strips and fry for 3-5 minutes until golden brown on the outside. Remove the beef using a slotted spoon and set aside on a plate.
Step 3: Add the onion and sliced peppers to the pan and cook for 6-7 minutes until they begin to soften.
Step 4: Stir in the crushed garlic, grated ginger, and chopped chillies. Cook for another minute until fragrant.
Step 5: Return the beef to the pan. Add the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water to loosen the sauce. Stir everything together and bring to a gentle simmer.
Step 6: Once heated through, remove the pan from the heat. Serve the beef stir-fry in deep bowls with sticky rice and garnish with coriander leaves if desired.

Tips & Variations

For extra tenderness, marinate the beef with a little soy sauce and sesame oil before tossing with cornflour.
Swap rump steak for sirloin or flank steak if preferred.
Add other vegetables like snap peas or baby corn for more crunch.
Adjust the heat by using more or fewer chillies according to taste.

Storage

Store any leftover beef in black bean sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Best enjoyed fresh for optimal texture and flavor.

How to Serve

Two white bowls sit on a striped cloth over a white marbled surface, each filled with a colorful stir-fry and a serving of white rice. The stir-fry has three main layers: the bottom layer is slices of cooked beef with a shiny, brown glaze, followed by strips of green and red bell peppers adding bright color and texture, and soft cooked onions mixed in. The white rice covers about a third of each bowl, with fluffy, separate grains contrasting with the vibrant stir-fry. A pair of metal chopsticks rest between the bowls on the cloth, enhancing the simple but appetizing scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, sirloin or flank steak work well as alternatives. Just make sure to slice them thinly against the grain for tenderness.

What can I serve instead of sticky rice?

Steamed jasmine rice or brown rice are great substitutes if you don’t have sticky rice on hand.

Ethan Lark