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Kylie Kwong with Furi: Celebration, Collaboration, Community.

Kylie Kwong’s Stir-Fried Beef With Black Bean & Chilli Sauce

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Serves as a meal for 4 with steamed rice or as part of a banquet for 4–6.

600g beef fillet, cut into 1cm slices
1/3 cup vegetable oil
¼ cup finely sliced spring onions

2 tbsp shao hsing wine or dry sherry
1 tsp sea salt
1 tsp white sugar
Black bean and chilli sauce
½ medium sized red pepper
1 small red onion, finely sliced
¼ cup ginger, julienne
3 garlic cloves, roughly chopped
1 tbsp salted black beans
2 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
2–3 tbsp light soy sauce
1 tbsp malt vinegar
½ tsp sesame oil
2 large red chillies, sliced on the diagonal

1. Combine beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

2. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add the remaining beef and stir-fry for 30 seconds then remove from wok and set aside.

3. Meanwhile, make the black bean and chilli sauce. Remove seeds and membranes from pepper, cut into fine slices and set aside. Add remaining oil to hot wok. Add onion, ginger, garlic and black beans and stir-fry over a high heat for 30 seconds, stirring constantly to ensure the black beans do not burn.

4. Return beef to the wok with wine or sherry and stir-fry for 30 seconds. Add sugar, soy sauce, vinegar and sesame oil and stir-fry for a further minute. Lastly, add chilli and reserved pepper and stir-fry for a further 30 seconds.

5. To serve, arrange beef on a platter and garnish with spring onions.

Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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