Beef in Black Bean Sauce


  • Beef – cut into thin strips (to help it cook faster)
  • Ginger – grate or finely chop fresh, or you can use dried
  • Chilli – remove seeds and chop
  • Garlic – sliced, crushed or pressed
  • Black Peppercorns
  • Onion – sliced
  • Closed Cup Mushrooms – skinned and quartered
  • mix of Peppers – sliced
  • Black Bean Sauce (prepare your own or shop bought)


  • Put the water on to boil in another pan
  • Fry the onions with garlic
  • Spice the oil (not with the black bean sauce) with black peppercorns, finely chopped chilli or chilli powder and some dried or finely grated/chopped ginger
  • Add the beef to seal it allowing it to absorb the spices in the oil as it does so
  • I then added the mushrooms, peppers, and courgette
  • Stir-fry it all off until the beef is starting to brown nicely
  • When the water is boiling add the noodles to the water and the black bean sauce to the wok
  • The four minutes the noodles take to cook is more than enough for the sauce to heat up and coat everything nicely
  • Drain off the noodles
  • Throw into the wok if you like and stir
  • Serve

Check out my Wok Strategy – the basic method I use for curries and stir-fries.

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2 Responses to Beef in Black Bean Sauce

  1. If God had intended us to follow recipes,
    He wouldn’t have given us grandmothers.
    ~Linda Henley

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