Black Bean Beef with Tenderstem Broccoli
Lee Kum Kee

Black Bean Beef with Tenderstem Broccoli

Serves 4
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Our black bean beef recipe has a balanced combination of nutrients. The wild rice element of the dish is high in protein and provides B vitamins and minerals, iron and potassium. This dish creates an enjoyable authentic flavour to the tender meat due to the slow cook method. Tossed to finish with a tasty black bean sauce - what a treat!


500g beef short rib or brisket
200g wild rice, washed with cold water
200g broccoli, cut into large florets
4 carrots, cut into large chunks cut on the diagonal
4 cloves
2 spring onions, roughly chopped
2 bay leaves
1 star anise
1 cinnamon stick
½ thumb-sized piece of ginger, finely sliced
1 Tbsp vegetable oil
1 Tbsp cornflour
Pinch of sea salt

Sauce Mix

1 ladle of poaching liquid
½ tsp brown / palm sugar


1 Place the star anise, cinnamon stick, cloves, bay leaves and a good pinch of sea salt in a saucepan on medium heat for 30 seconds to a minute, then fill the saucepan with 1-2 litres of boiling water and place the beef ribs in the water and simmer for 2-3 hours. Remove ribs and cool for 5-10 minutes. Once cooled gently rub cornflour around the meat.
2 Just 5 minutes before serving, steam broccoli and chunks of carrot for 3-4 minutes and place around the edge of your serving plate.
3 Prepare Sauce mix.
4 Place wild rice in a saucepan and cover with cold water ⅔, and bring to boil on high heat. Then cover with a lid, turn to low heat and simmer for 30-40 minutes. Once cooked, pour through a sieve and then back into the pan until ready to serve.
5 Place vegetable oil in a wok on high heat. Then add ginger, spring onion, carrots, broccoli and then beef into the wok and stir fry for 2 minutes. Pour Sauce Mix over, stir and allow to boil for 2-3 minutes. Garnish with coriander/chilli and serve.


1 If you want nuttiness, add ½ tsp of Lee Kum Kee Pure Sesame Oil
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