Description
A quick and flavorful stir-fry recipe featuring tender strips of rump steak cooked with vibrant peppers and onions in a rich black bean sauce, served with sticky rice for a satisfying meal.
Ingredients
Scale
Beef and Coating
- 2 x 250g rump steaks
- 1 tbsp cornflour
- Salt and freshly ground black pepper, to season
Vegetables and Aromatics
- 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
Sauce
- 5 tbsp black bean sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tbsp water
To Serve
- Sticky rice
- Coriander leaves, to serve (optional)
Instructions
- Prepare the steak: Remove the thick layer of fat running down the side of the rump steaks and discard it. Slice the steaks into 1cm-thick, long strips, then toss them with the cornflour along with salt and freshly ground black pepper to season evenly.
- Cook the beef: Heat the sesame oil in a large frying pan or wok over high heat. Add the steak strips and fry for 3-5 minutes, or until golden brown on the outside. Using a slotted spoon, remove the beef from the pan and transfer it to a plate.
- Sauté the vegetables: In the same pan, add the sliced onion and red and green peppers. Fry for 6-7 minutes until they begin to soften. Stir in the crushed garlic, grated ginger, and finely chopped red chillies, cooking for an additional minute to release their aromas.
- Combine with sauce and beef: Return the browned beef to the pan and stir in the black bean sauce, rice wine vinegar, sugar, and 2 tablespoons of water to loosen the mixture slightly. Bring to a gentle simmer to combine flavors, then remove the pan from the heat.
- Serve: Dish out the stir-fry into deep bowls accompanied by mounds of sticky rice. Garnish with fresh coriander leaves if desired and serve immediately.
Notes
- For extra heat, increase the number of red chillies or add chilli flakes.
- Use rump steak for tenderness, but sirloin or flank steak can also be used.
- Black bean sauce can be found in Asian supermarkets or the international aisle of most grocery stores.
- Ensure the pan is hot when frying the beef to get a good sear and prevent the meat from stewing.
- Sticky rice is traditional but jasmine rice or basmati rice can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: beef stir-fry, black bean sauce, easy beef recipe, Chinese beef, quick dinner, steak stir-fry
