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Recipe: Beef in Black Bean Sauce on Flat Rice Noodles

Black beans are salted and fermented soya beans. It makes a very versatile sauce and here it is combined with beef and peppers and served on flat rice noodles instead of rice. Rice noodles need to be soaked in tepid water to soften them. The noodles need to be soft but firm for frying.


250g Beef (rump, fillet or topside cut into 1/2 cm slices across the grain)
1 tsp Wing Yip Sesame Oil
2 tsp Wing Yip Light Soya Sauce
1 small red pepper (sliced)
2 spring onions (sliced - separate white from green)
1 tsp chopped garlic
1 tsp grated ginger
1 jar Wing Yip Black Bean Sauce (185ml)
118 ml water
1 tbsp peanut or vegetable oil - to fry beef

150g flat rice noodles - soak for 20 minutes in tepid water
113g beansprouts
1-2 tbsp peanut or vegetable oil
3 tbsp water
1 tsp chopped garlic

Cooking Method

(Serves 2)

Slice the meat finely across the grain into bite size pieces.

Heat some oil in a wok and fry the garlic and grated ginger, do not allow to brown.

Add the sliced beef and the Black Bean sauce.

Cook out the sauce well; this should take about 5 minutes.

Fill up the empty sauce jar with water and add this to the beef a bit at a time.

When the sauce has thickened to a pouring consistency, add the sliced peppers, the bottom half of the spring onions.

Before removing from the heat stir in the spring onion tops and add a few drops of sesame oil.


To fry the Noodles

Drain the noodles.

Heat the vegetable oil in a large wok.

Add the garlic to the wok and quickly add the drained rice noodles.

Stir fry quickly, adding a little water to loosen the noodles and create some steam.

Add the beansprouts, mix well and remove from the heat to a platter.

Pour the beef in black bean sauce over the noodles and serve immediately.