Stir-fried beef with green peppers in fermented black bean sauce — the Cantonese restaurant classic Ken Hom brought into British kitchens.
⭐Inspired by Ken Hom · 🇨🇳 ChinaThis recipe is inspired by Chef Ken Hom's 1984 BBC series 'Chinese Cookery' and accompanying cookbook, which sold over 1.5 million copies and introduced wok cooking and Chinese home cuisine to British audiences. Beef in black bean sauce is one of the great Cantonese restaurant dishes — fermented black beans (douchi) provide the deep funky-salty backbone, complemented by green peppers, garlic and rice wine. Properly made it should taste deeply savoury, slightly funky from the fermented beans, and aromatic from the wok heat. This is our home interpretation of the dish Hom helped make a British staple.
Serves 4
Toss the beef with soy sauce, Shaoxing, cornflour and baking soda. Rest 15 minutes.
Heat 2 tablespoons oil in a screaming-hot wok. Add the beef in a single layer, leave 30 seconds, then stir-fry for 60 seconds until browned at the edges but still pink. Transfer to a plate.
Add the remaining 1 tablespoon oil. Add the mashed black beans, garlic, ginger and chili. Stir-fry 30 seconds until fragrant — your kitchen will smell unmistakably Cantonese.
Add the green pepper and onion chunks. Stir-fry 90 seconds — the peppers should soften slightly but still have crunch.
Pour in the soy sauce, Shaoxing, sugar, sesame oil and stock. Bring to a vigorous bubble. Return the beef and toss. Pour in the cornflour slurry and toss for 30 seconds until the sauce coats everything in a glossy lacquer.
Tip onto a warm platter. Serve immediately with steamed jasmine rice. Don't wait — wok dishes are at their peak the moment they leave the pan.
Rinse the fermented black beans first — they are very salty and sandy.
Slice the beef paper-thin against the grain.
Get the wok ripping hot before adding anything — this is non-negotiable for proper stir-fry.
Chicken Version: substitute thinly sliced chicken thighs.
Vegetarian Version: substitute thick-sliced king oyster mushrooms and tofu.
Beef in Garlic Sauce: omit the black beans, double the garlic — the sister dish.
Best eaten immediately.
Beef in black bean sauce is a Cantonese restaurant classic dating back to 19th-century Guangdong. Ken Hom's 1984 BBC series and bestselling cookbook 'Chinese Cookery' brought this dish into British home kitchens for the first time and helped make woks a standard British kitchen tool.
Douchi are salted, fermented black soybeans — one of the foundational ingredients of Cantonese cooking. They have a deep, funky, almost cheese-like savoury quality that defines black bean sauce. Sold in plastic bags at Chinese groceries; they are extremely salty and should always be rinsed before use.
A wok is ideal for high-heat stir-fry, but a heavy skillet works if your stove can get it screaming hot. Cook in batches if needed to avoid steaming the meat.
His 1984 BBC series 'Chinese Cookery' aired weekly to a mass audience, and his accompanying cookbook sold 1.5 million copies in the UK alone. Before this, woks were rare in British homes; afterwards, they became standard kitchen tools. He is credited with normalising stir-fry as a British weeknight format.
Salted, fermented black soybeans — one of the foundational umami ingredients of Cantonese cuisine. They have a deep, almost cheese-like funky-savoury flavour. Sold in plastic bags or jars at Chinese groceries; rinse before use to reduce the salt.
Yes — but you lose the texture of whole beans, and bottled sauces often add sugar and other ingredients. If using bottled sauce, reduce the soy sauce in the recipe and skip the salt.
Per serving (320g / 11.3 oz) · 4 servings total
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