03 Magazine: December 08, 2023

Recipe | Magazine 61
SPICY BLACK BEAN BEEF
Growing up in and around my parents’ Chinese takeaway shop, black bean beef
stir-fries have always been a constant on the menu. For me a great black bean
beef is made with tender, juicy beef, minimal vegetables and a touch of chilli
amping it to another level. Here’s my rendition of this takeaway classic.
Serves 2–4 as a protein side with rice
350g beef steak (sirloin, scotch or eye fillet)
3 tablespoons + 1 tablespoon oil
2 tablespoons fermented black bean
1 tablespoon chilli flakes or 1–2 small fresh red
chillies, finely chopped
10g fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 capsicum, deseeded and cut into 2cm pieces
MARINADE
1 tablespoon rice wine
2 teaspoons salt
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon cornflour
½ teaspoon baking soda (optional)
2 tablespoons water
Thinly slice the beef into 3mm thick strips about 4cm
long and place into a bowl. Add in all the marinade
ingredients, mix through the beef well and let sit
for at least 15 minutes to infuse. The baking soda helps
break down the meat protein, allowing it to get even
more tender.
Heat 3 tablespoons oil in a wok/large pan over a high heat
and stir-fry the beef, separating the strips until they are
almost cooked through, about 3–4 minutes. Remove from
the wok and set aside.
In the same wok/pan add the 1 tablespoon oil, black bean,
chilli, ginger and garlic, and stir-fry over a high heat for
30 seconds until aromatic. Add the capsicum and fry for
a further 1 minute. Add the beef back in and fry for a
further 30 seconds. Turn off the heat and serve.