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Black bean beef stir-fry

  • 30 minutes
  • 10 minutes
  • 4
Black bean beef stir-fry

Beef is a good match for this pungent sauce.


  • 500 grams beef schnitzel
  • 1 tablespoon dark soy sauce
  • 2 tablespoons dry sherry
  • 2 celery stalks, sliced
  • 200 grams mushrooms, thinly sliced
  • 100 grams snow peas
  • 1 heaped teaspoon minced fresh garlic
  • 2-3 tablespoons black bean sauce
  • about ΒΌ cup chicken stock or water
  • egg noodles for 4
  • cashew nuts to garnish


  1. Slice the schnitzel into thin strips and toss with dark soy sauce and sherry, and a good seasoning of pepper. Cover and leave to marinate for 10 minutes.
  2. Stir-fry the beef in batches with a dash of oil in a very hot wok; do not over-cook. Set aside as you brown the batches.
  3. Add a dash more oil to the wok and stir-fry celery stalks, mushrooms, snow peas and minced garlic. Cook quickly until crisp and tender.
  4. Return the meat to the wok with black bean sauce and enough chicken stock or water to make a sauce that just coats the meat and vegetables.
  5. Serve over or toss through freshly cooked egg noodles and garnish with cashew nuts if wished.

Cooks Tips

Black bean sauce is prepared from fermented and salted black soy beans. Find the brand you like the most, avoiding those heavily laced with garlic, as the flavour is overpowering.

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