Black bean beef

Prep: 10 mins

Cook: 10 mins

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.

Serves
2

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Beans, Beef, Rice

Recipe Type
Dinner

Cuisine
Asian

Level of Difficulty
Easy