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Beef with Tomato and Pepper in Black Bean Sauce Recipe

Beef with Tomato and Pepper in Black Bean Sauce Recipe

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Beef & Lamb, Easy Recipes, Main Courses
Cuisine Asian, China
Servings 6
Calories 348.6 kcal


  • 2 large tomatoes
  • 2 tbsps salted black beans
  • 2 tbsps water
  • 4 tbsps dark soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp dry sherry
  • 1 tsp sugar
  • 1lb rump steak, cut into thin strips
  • 1 small green pepper, seeded and cored
  • 4 tbsps oil
  • ¾ cup beef stock
  • Pinch pepper


  • #Black beans are a specialty of Cantonese cooking and give a pungent, salty taste to stir-fried dishes.# Core tomatoes and cut them into 16 wedges. Crush the black beans, add the water and set aside.
  • Combine soy sauce, cornstarch, sherry, sugar and meat in a bowl and set aside.
  • Cut pepper into 1/2-inch diagonal pieces. Heat the wok and add the oil. When hot, stir-fry the green pepper pieces for about 1 minute and remove.
  • Add the meat and the soy sauce mixture to the wok and stir-fry for about 2 minutes. Add the soaked black beans and the stock. Bring to the boil and allow to thicken slightly.
  • Return the peppers to the wok and add the tomatoes and pepper. Heat through for 1 minute and serve immediately. #TIME: Preparation takes about 25 minutes, cooking takes about 5 minutes.# #SERVING IDEA: Serve with plain boiled rice.# #WATCHPOINT: Do not add the tomatoes too early or stir the mixture too vigorously once they are added or they will fall apart.# #VARIATION: Substitute snow peas for the green peppers in the recipe. Mushrooms may also be added and cooked with the pepper or snow peas.#
Keyword Beef