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By Laura ::  G-Fresh Spices

beef and black bean


1/3 cup Ayam black bean sauce

2 tablespoons Shao Hsing (Chinese cooking wine)

2 garlic cloves, crushed

500g beef rump steak, thinly sliced

1 tablespoon vegetable oil

1 brown onion, cut into thin wedges

200g snow peas, trimmed

1 red capsicum, thinly sliced

½ tablespoon G-Fresh Chillies Crushed – Hot (add more based on personal taste)

G-Fresh Sesame Seeds

Steamed Jasmine Rice, to serve


Combine black bean sauce, Shao Hsing wine and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap and refrigerate for 1 hour.

Heat wok over high heat and add half the oil (swirl to coat). Stir-fry beef in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.

Add remaining oil to wok over high heat and swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add snow peas, capsicum and G- Fresh Chillies Crushed. Stir-fry for 2 minutes or until tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Place stir-fry into a serving dish and sprinkle G-Fresh Sesame Seeds.

Serve with steamed rice.


Laura x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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