Beef Stir Fried in Black Bean Sauce

Black bean sauce dishes are arguably the most famous on any Chinese takeaway menu.  Salty, and often with a chilli kick, this familiar dish will deliver when your taste buds crave the flavours of Asian food.


250g Cauliflower (cut into small florets)

2cm piece of fresh ginger (peeled & finely chopped)

3 cloves of Garlic (peeled & thinly sliced)

1 Onion (finely chopped)

1tbsp Fermented black beans soaked for 5 minutes in warm water and drained

250g Beef sirloin steak (sliced into strips)

1 Fresh Red chilli (deseeded & finely chopped)

¾ tsp Ground white pepper

1tbsp Shaoxing rice wine or dry sherry

Light soy sauce, to taste

3tsp Sesame oil

1tbsp Groundnut oil

Pinch of Salt


  1. Blanch the Cauliflower in salted water for 2 minutes, then drain and season with a drizzle of sesame oil and some salt.
  2. Heat a wok over a high heat and add a good splash of oil. Add the ginger, garlic and scallion and stir-fry for about 10 seconds, just to soften the garlic.
  3. Add the black beans and cook for 20 seconds more.
  4. Add the steak and cook for 2-3 minutes, or until sealed on all sides.
  5. Add the chilli, blanched broccoli and some salt and white pepper, along with the Shaoxing rice wine, 1 tbsp of soy sauce and 1 tbsp water. Toss together, then taste and adjust the seasoning if necessary.

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