Please Pass the Recipe

sharing recipes from one generation to the next


BBBdonemainThis is another of those recipes that  I haven’t made for years. I had forgotten how tasty it was with the added bonus of being quick to prepare as well as  nutritious. The deep, rich flavour of the black beans teams well with  beef, rich shell fish such as crab, chilli, ginger, garlic, honey……A packet of black beans will keep in the pantry, costs a small amount and boosts flavour like no other ingredient I know. Just be sure to soak the beans twice and discard the soaking water to avoid a killer thirst courtesy of too much salt!

300g Scotch Fillet, thinly sliced

2 tablespoons salted black beans, soaked in boiling water

5cm fresh ginger, julienne

4 cloves garlic, minced

2 tablespoons cornflour

2 tablespoons Chinese cooking wine

1/2 red capsicum, cut into batons

1 carrot, cut into batons

1 large head broccoli, cut into but sized chunks

4 large Swiss brown mushrooms, sliced

1 tsp sesame oil

1 tablespoon tamari, salt reduced

2 tablespoons honey

1/4 cup water

2 tablespoons vegetable oil

Soak the black beans for 5 minutes in boiling water, drain, then soak again in fresh water for another 10 minutes. Drain, then mash the black beans roughly with a fork. Mix the sliced beef with the garlic, ginger, sesame oil, 1 tablespoon of the vegetable oil, the cornflour and Chinese cooking wine. Marinate while you prepare the vegetables.

Heat a wok until smoking, add 1 tablespoon vegetable oil then stir fry the beef until well coloured. Add the mushrooms and continue to stir fry until soft. Add the carrots and red pepper, mix well, cook for another couple of minutes. Next add the broccoli,  water, tamari and honey, then stir well to combine. Cook until the sauce has thickened, just a minute or two. Serve on a bed of steamed rice.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


  1. Leah
    May 11, 2012

    great photos! I do have memories of this as a child. Buying it at the Jade palace Inn (I think) and it being really strong and salty (or maybe it was at home and my memories are confused) …I think it probably turned me off the flavours of black bean though, wasn’t one of my favourites. Your’s looks so good though I think it might be time to try it again. 🙂


    • ladyredspecs
      May 11, 2012

      Thanks, yeah, might be a flavour for grown ups as I have always liked i, but first taste was in mid 20s! 🙂


  2. drop shred gorgeous
    May 11, 2012



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This entry was posted on May 11, 2012 by in Beef, Food, Gluten Free, Main Meals, Stir Fry and tagged , , , .
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