Beef in Black Bean Sauce

This is a classic Chinese dish, but I like to add lots of fresh ingredients to make this even more of a meal.


  • 400 g wholewheat noodles
  • 400 g rump steak (thinly sliced)
  • 1 large thumb-sized piece of fresh root ginger (peeled and finely minced)
  • 3 garlic cloves (peeled and finely minced)
  • 1 red chilli (finely minced)
  • 5-6 spring onions (thinly sliced)
  • 3 tblsp sesame oil
  • sunflower oil, for cooking
  • 1 tsp dark brown sugar
  • 1 tblsp chinese rice wine
  • 3 tblsp dark soy sauce
  • 5 tblsp black bean sauce
  • juice of 1 lime
  • a good handful of fresh coriander (roughly chopped)


  1. Cook the noodles according to the instructions on the packet, drain and set aside.
  2. In a bowl, combine the beef, ginger, garlic, chilli and spring onions with the sesame oil.
  3. Heat a large wok over a high heat, add a little sunflower oil and swirl it in the pan to coat the sides.
  4. Add the beef mixture and stir-fry for 3-4 minutes until the beef is tender.
  5. Add the sugar, rice wine, soy sauce and black bean sauce and stir to combine.
  6. Cook for a further minute and add the lime juice.
  7. Transfer the beef mixture to a large serving dish, leaving a little of the sauce in the wok.
  8. Throw the noodles and coriander into the wok and toss together.
  9. Serve the noodles and beef in the same dish and bring to the table.
  10. This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.


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