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Chilli beef and bean stir-fry recipe

Chilli beef and bean stir-fry recipe

47 ratings

Rustle up this sizzling stir-fry with beef and black beans for a great Chinese takeaway-inspired dinner. It's packed with fiery chilli and garlic and is so easy to make. What's more, it's dairy-free! See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 282 calories / serving
  • Healthy
  • Dairy-free


  • 50g Lee Kum Kee chilli-garlic sauce
  • 2 onions, 1 roughly chopped, 1 thinly sliced
  • 3 garlic cloves
  • 4 tbsp tomato purée
  • 1 tbsp sunflower oil
  • 750g pack lean beef mince
  • 220g green beans, trimmed
  • 120g sachet black bean stir-fry sauce
  • 400g black beans in water, drained
  • 225g tin water chestnuts, drained
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 17.9g Protein 31.5g Fibre 5.9g


  1. Put the chilli-garlic sauce, chopped onion, garlic and tomato purée in a food processor with 200ml water and blitz to a smooth paste.
  2. Heat the oil in a large nonstick frying pan over a medium heat and fry the mince and sliced onion for 5-8 mins until the mince is browned. You may and it easier to do this in batches.
  3. Stir in the chilli paste. Simmer over a low heat, stirring, for 10-15 mins until the mince is cooked through. Meanwhile, boil the green beans for 2-3 mins. Drain and set aside.
  4. Add the black bean sauce and black beans to the beef, increase the heat to high and fry for another 5 mins until the sauce is reduced and glazes the beef and beans. Stir in the green beans and water chestnuts and cook for 1-2 mins more to heat through.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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