Beef in Blackbean Sauce

Beef in Blackbean Sauce

Beef in Blackbean sauce

There are two kinds of bargain hunt – the crap TV  one where contestants rumage around a boot sale followed by an eccentric wheeler and dealer with a posh voice and fake tan. And the thrilling real life one where you approach the discount isle of a supermarket ready to rugby tackle grown men in order to procure unwanted food for a fraction of its original price. I don’t know how I developed such a love for the knock off food isle, I remember being embarrassed when my Mum used to swoop in and grab anything with a yellow sticker but now I am a fully fledged convert and and I quite literally get a cheap thrill from my regular reduced isle hauls.

Last week I managed to snatch a small packet of organic British braising streak chunks. As I stood triumphantly with what I considered to be my prize, I decided these little chunks would be fantastic if they were cut into strips, marianted in soy sauce and cooked in a fresh batch of Blackbean sauce.

Blackbeans and green peppersHaving never made this before, I had a look online for a recipie and I found exactly what I was looking for on Lorraine Elliott’s blog while there are a lot of ingredients, don’t be put off as the recipie is fairly straight forward and there is nothing too technical to worry about. Rather than dried black beans, I used a tin of pre soaked ones as I have never cooked with them before but if you know how to deal with the dry ones go ahead. I made mine quite scrimpy on sauce as I like it that way but if you like your food more saucy then just adjust your ingredients accordingly – don’t worry about throwing off the balance as it is a simple sauce so playing around with the measurements is a safe bet.


500g Beef – I used braising steak

can of black beans

onion – sliced

1 thumb of ginger sliced into strips

2 large garlic cloves (or three small) thinly sliced

2 small peppers – I used green peppers cut into large squares.

1 tin of black beans


1 1/2 tbl corn flour

1 tbl oil

1 tsp light brown caster sugar

1 tsp light soya sauce (I used tamarind)

1 tsp dark soya sauce

1 tsp sesame oil

1/2 tsp salt

Pinch of white pepper

The Sauce

1/3 cup water

1 tsp light brown caster sugar

1 tsp oyster sauce

1 tsp sesame oil

1 tsp light soya sauce (tamari)

1/2 tsp dark soya sauce

1/2 tsp salt

pinch of white pepper


1. Mix all the marinade ingredients together in a large bowl. Slice the beef into thin chunks and add to the marinade bowl mix until evenly coated. Cover with clingfilm and place in the fridge to marinade, I did this overnight but the recommendation is at least 30minutes.

2. Add all the sauce ingredients to a small jug, mix cover and leave in the fridge until required.

3. Add a generous splash of oil to a non stick pan, fry the beef at a high stir fry heat until brown – the marinade will mean the beef is tender but I still cooked mine until the point of crispy. Once done remove with a slotted spoon and set to one side.

4. Reduce the heat to medium and cook the onions ginger and garlic, add a splash of oil if necessary. Once onions turn translucent turn the heat up slightly and add the peppers and black beans. Once the peppers look cooked add in the beef along with the sauce.

5. Turn the heat right down and cook for a further 20minutes then serve.


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