Description
A savory and flavorful Chinese-inspired dish featuring tender beef rump steak cooked in a rich black bean sauce with aromatic garlic, capsicum, and onion. This recipe highlights the umami depth of preserved black beans coupled with a balanced soy and oyster sauce mix, perfect served over steamed white rice for a classic, satisfying meal.
Ingredients
Scale
Beef and Marinade
- 400g/14 oz beef rump steak (or top sirloin), thinly sliced 3mm/0.1″
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp cornflour/cornstarch
- 1/4 tsp baking soda (bi-carbonate)
- 1 tbsp sesame oil (toasted brown sesame oil)
- 2 tsp white sugar
- 1 tbsp Chinese cooking wine (shaoxing wine)
Vegetables and Aromatics
- 1/2 cup (75g) preserved black beans (salted, fermented black beans)
- 1 medium brown onion, cut into 2.5cm/1″ squares
- 1 medium green capsicum (bell pepper), cut into 2.5cm/1″ squares
- 1 tbsp garlic, finely minced (~4 cloves)
Cooking and Sauce Ingredients
- 1/2 cup peanut oil (or vegetable/canola oil)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp cornflour/cornstarch (20g)
- 1 cup water
To Serve
- White rice
Instructions
- Marinate the Beef: In a bowl, combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp cornflour, 1/4 tsp baking soda, 2 tsp white sugar, and 1 tbsp Chinese cooking wine. Add the thinly sliced beef and toss to coat evenly. Then add 1 tbsp toasted sesame oil and mix again. Cover and refrigerate to marinate for 1 hour.
- Soak the Black Beans: Place the preserved salted black beans in a medium bowl and cover with water. Let them soak for 30 minutes to 1 hour, then drain thoroughly.
- Prepare the Sauce: In a jug or small bowl, mix 2 tbsp cornflour with 1 tbsp light soy sauce and 2 tsp white sugar until smooth and lump-free. Slowly stir in 1 cup water and set this sauce mixture aside.
- Cook the Beef: Heat 1/2 cup peanut oil in a wok or non-stick pan over high heat. Add the marinated beef and toss constantly for about 30 seconds, cooking until the beef changes color from red to brown but not fully cooked through. Remove the beef with a slotted spoon onto a plate.
- Prepare the Aromatics: Discard all but 3 tablespoons of the oil in the wok, then return the wok to high heat. Add the soaked black beans and stir-fry for 20 seconds, followed by adding the minced garlic and stir-frying for another 10 seconds.
- Add Vegetables: Add the onion and green capsicum pieces to the wok and stir-fry for 1 minute until they are slightly softened but still crisp.
- Combine Beef and Deglaze: Return the cooked beef and any juices on the plate back into the wok. Toss and stir-fry together for 1 minute. Pour the Chinese cooking wine around the sides of the wok so it runs down and incorporates with the beef, tossing for another 30 seconds.
- Thicken the Sauce: Pour the prepared sauce mixture into the wok and stir immediately. Let it bubble and cook for about 1 minute or until the sauce thickens, becomes glossy, and evenly coats the beef and vegetables.
- Serve: Transfer the beef in black bean sauce to a serving bowl and serve hot with freshly cooked white rice.
Notes
- Preserved black beans are fermented and salted soybeans that add intense umami flavor; soaking them reduces excess saltiness and softens the texture.
- Thinly slicing the beef against the grain at 3mm thickness ensures tender bite and quick cooking.
- Using toasted sesame oil adds a distinct nutty aroma essential to authentic flavor.
- Careful control of heat is important: high heat ensures quick stir-fry while preserving the crispness of vegetables and juiciness of beef.
- Discarding most of the oil after initial beef cooking helps control grease and concentrate the flavor.
- This dish pairs wonderfully with plain steamed white rice to balance the salty, savory sauce.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Beef, Black Bean Sauce, Chinese Recipe, Stir Fry, Beef Rump, Quick Dinner
