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Recipe may contain nuts Recipe may contain gluten

Chilli Beef & Bean Stir-Fry

Chilli Beef & Bean Stir-Fry

A take of a Chinese meal

Food Processor required


  • 50g Lee Kum Kee Chilli-garlic sauce
  • 2 Onions, 1 roughly chopped, 1 thinly sliced
  • 3 garlic cloves
  • 4 tbsp tomato pure’e
  • 1 tbsp sunflower oil
  • 750g pack lean beef mince
  • 220g pack green beans, trimmed
  • 120g sachet black bean stir-fry sauce
  • 400g tin black beans, drained
  • 225g tin water chestnuts, drained


  1. Put the chilli-garlic sauce, chopped onion, garlic and tomato pure’e in a food processor with 200ml water and blitz to a smooth paste.
  2. Heat the oil in a large nonstick frying pan over a medium heat and fry the sliced onion for 5-8 mins until the mince is browned. You may find it easier to do this in batches.
  3. Stir in the chilli paste. Simmer over a low heat, stirring, for 10-15 mins until the mince is cooked through. Meanwhile, boil the green bean for 2-3 mins. Drain and set aside.
  4. Add the black bean sauce and black beans to the beef, increase the hear to high and fry for another 5 mins until the sauce is reduced and glazes the beef and beans. Stir in the green beans and water chestnuts and cook for 1-2 mins more to heat through.