Sunday, 7 July 2013

"Beef" & Black Bean Stir Fry

This is a great Chinese classic. I used Gardein "Beef" Chunks which are NOT gluten free but I just picked them out of mine. You can used fried tofu or just vegetables. Serve with steamed Jasmine rice.

"Beef" & Black Bean Stir Fry


6 tablespoons black bean sauce
4 tablespoons soy sauce (I used Tamari)
2 tablespoons Chinese rice wine
4 teaspoons brown sugar
4 tablespoons canola or peanut oil
I onion, sliced
1 packet, tofu or vegan beef
6 cloves garlic, minced
4 teaspoons finely grated fresh ginger
3 cups vegetable stock
3 tablespoons cornstarch, mixed to a paste with 3 tablespoons water
Asian vegetables of choice (I used yellow capsicum, broccoli, string beans & shitake mushrooms)


Mix together the black bean sauce, soy sauce, Chinese rice wine, sugar, and black pepper in a bowl.
Heat a wok or large skillet over high heat, add oil, and stir-fry the "beef" or tofu and onions for 5 minutes.
Add vegetables and cook for 7 minutes.

Add the garlic and ginger and stir-fry for another minute.

Add the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened.
Serve on a bed of the rice.


  1. My wife tried to cook this last night for our dinner and it's absolutely delicious! I would also like to try this so that I can cook it anytime I want.

    Beef Stir Fry

  2. I'm so happy to hear that, thank you so much for your feedback!
    I'm sure you could make it, it's very easy. I never cook anything too difficult LOL

  3. This comment has been removed by the author.