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Stirfried beef with blackbeans & chilli


  • Soak the blackbeans in water for 20 mins. Drain, rinse and drain again. Then lightly crush with a fork and set aside. 
  • Whisk the Chinese wine and oyster sauce with the kecap manis, fish sauce and sesame oil until well combined in a large bowl.
  • Add the sliced beef, toss and marinate for about 30 mins.
  • When ready, heat a little oil in a wok (or large non-stick pan) and quickly seal the beef, in 2-3 lots. Remove. 
  • Add the garlic, red onion, capsicum, chillies and ginger to the wok. Stir and briefly cook. 
  • Then add any leftover marinade, the blackbeans and stock with the steak and shredded snowpeas. Stir and simmer for a few minutes. Taste the sauce for seasoning. 
  • Serve with steamed rice on the side.


  • 4 tbsp blackbeans
  • ½ cup Chinese rice wine
  • 4 tbsp oyster sauce
  • 2 tbsp kecap manis
  • 1 tbsp Asian fish sauce
  • 1 tspn sesame oil
  • 500-600 gm fillet, rump or porterhouse steak, sliced
  • vegetable oil
  • 1 large garlic clove, crushed
  • 1 small red onion, finely sliced
  • ½ medium red capsicum, cored, seeded & finely sliced
  • 2-3 small red chillies, seeded & finely sliced
  • 1 tspn grated fresh ginger
  • ½ cup chicken stock
  • 16 snowpeas, topped, tailed & shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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