Stir-fried beef with snow peas, black beans and chilli

Chef: Neil Perry
Prep: 15 mins
Stir-fried beef with snow peas, black beans and chilli
This is a wonderfully simple dish that will happily serve two. Add a whole steamed fish or a briased chicken dish and you have a feast for four.

350g beef fillet, thinly sliced across the grain, about 1cm thick

250ml peanut oil

20g ginger, peeled and thinly sliced

3 spring onions cut into 4cm lengths

1 garlic clove, crushed

10 snow peas (mangetout)

1 long fresh red chilli, sliced

1 tbsp fermented black beans

1 tsp Shaoxing rice wine or dry sherry

1 tbsp oyster soy sauce

60ml chicken stock

Steamed rice to serve


1 tbsp light soy sauce

1 sp sugar

1 tbso peanut oil

About 15 minutes bwefor cooking, combine the marinade ingreients in a bowl. 

Add the beef and toss to coat well. Stand for 15 minutes.

Heat a wok over a high heat until just smoking. 

Add the peanut oil and when hot fry the beef in batches until golden.

Remove and drain on paper towel.

Pour all but 1 tbsp of the oil fro mthe wok, then reheat over high heat until just smoking.

Add the ginger, spring onions and garlic and stir-fy until fragrant.

Add the snow peas, chilli and black beans and cook for a further 30 seconds, then deglaze the wok with the Shaoxing or sherry.

Return the beef to the wok, then add the soy sauce, oyster sauce and chicken stock. 

Bring to the boil and combine well.

Serve with steamed rice.


Preparation Time
15 minutes

Main ingredients

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals

You can substitute the beef for chicken, lamb, pork, prawns or fish.
Easy Weekends by Neil Perry (Murdoch Books). Photography: Earl Carter

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