Beef with Black Bean Sauce (China)

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  • 1 (1 1/2 pound) beef rump steak
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons dry sherry
  • 3 teaspoons cornstarch
  • 1 egg white
  • 2/3 cup water
  • 1 1/2 tablespoons fermented, salted black beans
  • 1/4 teaspoon granulated sugar
  • 4 tablespoons vegetable oil
  • 4 scallions, cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into thin slices
  • 1/2 cup drained sliced bamboo shoots (1/2 of 8 ounce can)
  • 1 teaspoon curry powder


  1. Cut meat across the grain into thin slices 2 inches long.
  2. Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium glass or plastic bowl; beat lightly with fork.
  3. Mix in meat. Let stand 30 minutes, stirring occasionally.
  4. Combine 1/3 cup of the water and the beans in small bowl. Let stand 15 minutes.
  5. Drain beans, reserving 1 teaspoon of the water. Combine beans, the reserved water and the sugar on small plate. Mash well with fork.
  6. Heat 2 tablespoons of the oil in wok over high heat. Add onions, pepper, bamboo shoots and curry powder. Stir fry until vegetables are crisp-tender, 2 minutes. Remove mixture from wok.
  7. Add remaining 2 tablespoons oil to wok. Add meat and marinade. Stir fry until meat is brown, about 5 minutes.
  8. Add vegetables and bean mixture to meat; mix well.
  9. Combine remaining 1/3 cup water and 2 teaspoons cornstarch. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

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