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Ken Hom beef and black bean stir fry recipe

Ken Hom beef and black bean stir fry recipe

66 ratings

Get a taste of the East with this mouthwatering Ken Hom beef and black bean stir fry dish. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 395 calories / serving
  • Dairy-free


  • 200g fresh beef steak
  • 25ml rapeseed oil
  • 2 teaspoons ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • grated zest of one orange
  • 1tsp of birds eye chillies, chopped
  • 25g black beans
  • 75g spring onions cut into 1 inch pieces
  • 50g diced onion
  • 75g diced red peppers
  • 75g diced green peppers
  • 45ml oyster sauce
  • 40g black bean paste
  • 2tsps sugar
  • 200ml water
  • 20ml sesame oil
  • 1tsp cornflour
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    4g 19%
  • Saturates

    4g 19%
  • Sugars

    19g 28%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 19.5g Protein 28.8g Fibre 5.7g


  1. Finely chop and quickly fry the fillet steak. Set aside.
  2. Heat the vegetable oil in the wok, add ginger and garlic and fry over a high heat until starts to become golden and toasted. Add the orange peel and fry until it releases citrus notes. Then fry chilli, black beans and chopped onions, for 20 seconds
  3. Add the spring onions and peppers and fry lightly to retain bite. Add the 2 pastes - black bean paste, oyster sauce along with the water and sugar. Then return the meat to the wok.
  4. Finish with the sesame oil. Mix the cornflour with a little water to make a paste and add to the wok to thicken the sauce.

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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