Beef and Black Bean

The beef, bell peppers, onions, and carrots cooking in a wok over a campfire.

This quick-cook stir-fried beef in black bean sauce is an easy and flavorsome way to cook beef while camping. The beef is paired with onions, bright bell peppers, and a rich and savory black bean sauce. It goes great served over hot cooked rice or even ramen noodles.

Black bean sauce is a common Asian cooking ingredient that you can find at my stores. It uses fermented black beans, which can have a strong and salty flavor.  Because of this, don’t be tempted to add additional black bean sauce before tasting the dish.

Cooking with a wok can take a little practice. Because it is made from a thin material and used over high heat, it is important to keep the food moving as it can quickly burn. This is a dish where it is important to make sure all of the ingredients are prepared before you start cooking.

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A large wok over a fire with the raw beef slices having just been added.
The beef is added to the hot wok with oil in it first before adding the vegetables.
A camp plate with rice on it having the stir fried beef and black bean bean sauce poured on directly from the wok.
As the beef and black bean is cooked over a very hot heat it is important to serve immediately otherwise there will be a lot of carryover cooking.
A camp plate with a serving of steamed white rice and stir fired beef and black bean sauce.
Beef and black bean sauce can have a strong flavor, so it pairs well with a simple steamed rice.
The beef, bell peppers, onions, and carrots cooking in a wok over a campfire.
A hot heat is ideal for wok cooking, which can be done over a fire or using gas.

Beef and Black Bean Recipe

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The beef, bell peppers, onions, and carrots cooking in a wok over a campfire.
This quick-cook Stir-Fried Beef in Back Bean Sauce is an easy and flavorsome way to cook beef while camping.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 4 Servings
CourseDinner
InfluenceAsian
DifficultyExperienced
MethodStir Fry

Ingredients

Stir Fry

  • 2 pounds rump steak
  • 1 onion
  • 1 bell pepper any color
  • 1 large carrot
  • 2 cloves garlic

Black Bean Sauce

  • 1 1/2 tablespoons fermented black bean sauce
  • 1/4 cup beef stock or water
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon corn starch cornflour
  • 2 tablespoons water

To Cook

  • 2 tablespoons peanut oil
  • 1 teaspoon toasted sesame oil

Equipment

  • small bowl
  • wok or skillet

Directions

Stir Fry

  • Trim any excess fat from the beef then slice as thinly as possible.
    Tip: To get the beef as thin and tender as many restaurants, par-freeze the beef so it can be cut thinner. After slicing use a meat mallet to flatten each small piece of meat.
  • Peel and/or seed the onion, bell pepper, and carrot, then slice into equally sized strips. Finely mince the garlic.

Black Bean Sauce

  • In the small bowl combine the black bean sauce, dark soy sauce, beef stock, and sugar. In a cup whisk the cornstarch and water together with a fork.

To Cook

  • Place the wok over high heat. When hot add the peanut and sesame oil then swirl to cover the bottom of the wok.
  • Add the beef and cook while stirring until it loses its redness. Add the onions, bell peppers, and carrots. When the onions start to become translucent add the garlic and stir through.
  • Immediately add the black bean sauce and stir through. When it starts to boil add the cornstarch mix while continuing to stir. As soon as it is thickened and starts to boil again serve.

Nutritional Information

Sodium: 630mgCalcium: 83mgVitamin C: 42mgVitamin A: 3939IUSugar: 5gFiber: 2gPotassium: 980mgCholesterol: 138mgCalories: 423kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 3gSaturated Fat: 5gFat: 19gProtein: 52gCarbohydrates: 9gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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