One steak, one jar, one very hot wok — dinner for four in 25 minutes

Black bean beef is the takeaway order half of Australia grew up on, and the home version is faster than the drive to pick one up. The trick is the steak. Rump has enough flavour of its own to stand up to that salty, savoury jarred sauce instead of disappearing underneath it — sliced thin across the grain, one 320g steak stretches across four bowls of rice without anyone feeling short-changed. Get the rice on first, chop everything before the wok goes near the heat, and the cooking itself is ten minutes, start to finish.

25 mins 4 servings Prep 15 minsCook 10 minsMain CourseChinese

Ingredients

  • 320g Your Farmer grass-fed rump steak, sliced into thin strips across the grain
  • 1 tbsp soy sauce
  • 2 tsp cornflour
  • 2 tbsp neutral oil (rice bran or canola), divided
  • 1 brown onion, cut into wedges
  • 2 capsicums (1 red, 1 green), cut into chunks
  • 2 cloves garlic, finely chopped
  • 3 tbsp black bean sauce (jarred)
  • 2 tbsp water
  • Steamed rice, to serve

Instructions

Toss the steak strips with the soy sauce and cornflour and set aside while you chop the vegetables — this quick coat is what keeps lean grass-fed strips silky in a hot wok. Get the rice on now.

320g rump steak strips1 tbsp soy sauce2 tsp cornflour

Line everything up within arm's reach of the stove. Once the wok is hot, the whole dish takes ten minutes and there's no time to go looking for the garlic.

Heat half the oil in a wok or your largest frying pan over the highest heat until shimmering. Stir-fry the beef in two batches, 60-90 seconds each, until just browned but not cooked through. Remove to a plate.

1 tbsp neutral oil

Add the remaining oil, then the onion and capsicum. Stir-fry 2-3 minutes until the edges catch a little char but the vegetables stay crisp.

1 tbsp neutral oil1 brown onion2 capsicums

Add the garlic and toss for 30 seconds, then the black bean sauce and water. Let it bubble and coat the vegetables.

2 cloves garlic3 tbsp black bean sauce2 tbsp water

Return the beef and any juices to the wok and toss for a final minute, until the sauce clings and the beef is just cooked through.

Serve immediately over steamed rice, straight from the wok — a stir-fry waits for nobody.

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99

Why Rump Strips Belong in the Wok

Stir-frying is unforgiving of bland beef — a big sauce will bury a timid steak. Rump doesn't get buried. It comes from the hindquarter, a muscle that genuinely worked while the animal grazed, and that work shows up as flavour that holds its own against fermented black beans. Your Farmer® rump is 100% grass-fed, so the strips are lean, which is why the slicing matters: cut thin, always across the grain, and if the steak is straight from the fridge, 20 minutes in the freezer first firms it up so your knife glides. The cornflour-and-soy toss does the rest, keeping the surface silky through that first hard sear. And the batches matter more than any other instruction on the page — a home burner never matches a restaurant wok burner, so cooking the beef in two small loads is how you keep the pan fierce enough to brown instead of stew. One steak from your CSA beef share becomes dinner for the whole family — that's the arithmetic of a good stir-fry.

Swaps and Variations

Topside or sirloin strips work by exactly the same rules — thin, across the grain, hard and fast. Vegetable-wise, whatever's crisp earns a place: broccoli cut small, snow peas, green beans, a handful of baby corn. If black bean isn't your jar, oyster sauce turns this into a different classic — our beef and broccolini stir-fry shows the way. And a sliced long red chilli in with the garlic wakes the whole thing up for the adults. For the wider repertoire, our guide to every beef cut and how to cook it tells you which steaks like the wok and which don't.

Storage and Leftovers

Leftovers keep 3 days in an airtight container in the fridge, and this is one of the rare stir-fries that reheats well — the sauce protects the beef. A hot pan beats the microwave, but either works. It doesn't freeze happily; capsicum turns soft and weepy. The best leftover move: toss it through fresh hokkien noodles with a splash of water for a completely different dinner tomorrow night.

Frequently asked questions

How thin should I slice the steak?

Aim for 3-4mm — about the thickness of a coin standing on edge. Twenty minutes in the freezer firms the steak so thin slicing is easy, and always cut across the grain so each strip is tender.

Can I use a different cut from my share?

Yes — topside and sirloin both stir-fry beautifully sliced the same way. Avoid the slow-cooking cuts like blade or diced beef here; they need hours, not seconds.

Is jarred black bean sauce cheating?

Not at all — a good jarred black bean sauce is a pantry staple in plenty of Chinese-Australian kitchens, and it's in the Asian aisle of every supermarket. If you have salted fermented black beans, rinse and roughly chop 1 tablespoon and add them with the garlic instead.

Why does my stir-fried beef come out tough?

Usually one of three things: the pan wasn't hot enough, the wok was overcrowded so the beef stewed, or the strips were cut with the grain instead of across it. Cook in batches over your fiercest heat and the same steak turns out tender.

I don't have a wok — does a frying pan work?

Yes. Use your largest, heaviest frying pan and don't crowd it. The goal is fast browning, and a big hot pan does that fine.

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