Black bean beef

Chef: Bill Granger
Prep: 10 mins
Cook: 10 mins
Black bean beef
This rolls off the tongue like, ‘I’ll have a number 53 please’. A classic Chinese takeaway favourite, it’s a good way to put rump steak to use as it provides a bit of bite that stands up well against the saltiness of the black beans. 

1 tablespoon mirin

2 tablespoons oyster sauce

1 teaspoon sesame oil

1 tablespoon cornflour

1 teaspoon caster sugar

350g rump steak, fat removed, thinly sliced

3 tablespoons light-flavoured oil

100g oyster mushrooms

1 red onion, cut into wedges

2 red chillies, quartered and de-seeded

50ml chicken stock

2 tablespoons soy sauce

60ml black bean sauce

Combine the mirin, 1 tablespoon of the oyster sauce, the sesame oil, cornflour and sugar in a shallow dish. Add the steak, toss to coat and set aside in the fridge to marinate for 5 minutes.

Heat a wok or frying pan over high heat. Add 1 tablespoon of the oil and stir-fry the steak in batches for about 1 minute or until well browned. Remove from the wok. Wipe the wok clean, heat another tablespoon of the oil, add the mushrooms and cook for 1 minute on each side or until lightly browned, turning the mushrooms carefully to avoid damaging them. Remove.

Add the last tablespoon of oil and stir-fry the onion and chillies for about 1 minute or until fragrant.

Season with freshly ground black pepper. Return the steak to the wok with the stock, the remaining oyster sauce, soy sauce and black bean sauce. Stir-fry for 1–2 minutes or until the sauce reduces slightly. Add the mushrooms to warm them. Serve with steamed rice. 

Recipes from ‘Bill’s Everyday Asian’ by Bill Granger, published by Quadrille ( Photos © Mikkel Vang


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Beans, Beef, Rice

Recipe Type


Level of Difficulty

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