Beef with Black Bean Sauce in a Crispy Noodle Basket

by Zarina
Beef with Black Bean Sauce in a Crispy Noodle Basket

We all love the black bean beef, chicken, or veg at Chinese restaurants, right??.. It has a delicious depth of richness that really isn’t that hard to recreate at home.  Growing up in Hong Kong, 🇭🇰 this was a regular fav dinner.. ok not in a fancy noodle basket but Always served with steaming hot rice or noodles.

Supermarket black bean sauce won’t cut it here.  If you want the real deal get Chinese tinned, salted, fermented black beans, available on Amazon for £1.39 for a 400g tin – I used Yang Jiang brand.

Beef with Black Bean Sauce in a Crispy Noodle Basket

Beef with Black Bean Sauce in a Crispy Noodle Basket

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Medium egg noodle nests cooked slightly under packet instructions
  • 4 tsps Cornflour
  • Salt to taste
  • Oil for deep frying
  • 600g Beef steak strips
  • 2 tbsp Rice wine or dry sherry
  • 4 tbsp Soya sauce
  • 1 tsp Black pepper
  • Cooking oil
  • 4 Shallots
  • 1 Red pepper
  • 100g Broccoli florets
  • 8 Baby corn
  • 100g Green beans
  • 100g Sugar snap peas
  • 2 tbsps Canned salted fermented Chinese black beans
  • Pinch sugar
  • 60ml Water
  • 3 tsps Cornflour



  1. Spread cooked noodles on a  tray to dry out
  2. Transfer to a bowl, add cornflour, salt, toss
  3. Divide into 2 portions 
  4. Place one half in a sieve to make a basket covering the whole surface area
  5. Heat the oil in a wok or deep pan, hold the sieve in the hot oil and keep tilting and pouring oil over noodles until they deep fry and turn golden
  6. Remove the basket carefully from the strainer and drain on the kitchen towel, repeat with a second noodle nest.


  1. In a bowl, mix soy, rice wine, 1 tsp cornflour, and pepper
  2. Add beef and marinate 30 mins
  3. Put black beans in a bowl, cover with water,  stand 15 min
  4. Rinse beans, put back in the bowl with a pinch of sugar and splash of water, mash with a fork
  5. Add oil to wok on med-high heat and stir fry veg till cooked but still crisp, remove
  6. Add a little more oil to wok, stir fry beef until slightly browning, return veggies to the wok, add bean mix
  7. Mix remaining cornflour with a little water, add to beef, stir until thickens
  8. Place in baskets and serve
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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