Beef, black bean and oyster sauce stir-fry

Riff on Neil Perry's oyster sauce stir-fry (pictured with thick, hand-cut rice noodles).
Riff on Neil Perry's oyster sauce stir-fry (pictured with thick, hand-cut rice noodles). Photo: William Meppem

This is a classic stir-fry noodle dish you can customise to suit yourself: replace the beef with chicken or prawns; change up the noodles with hokkien or thin egg noodles. If you like it spicy, add some chilli sauce after plating, or put a teaspoon of chilli flakes in with the garlic. You are in the driver's seat.


¼ cup peanut oil

1 tsp finely chopped ginger

½ tsp finely chopped garlic

200g beef fillet, finely sliced

1 tbsp fermented black beans (available at Asian grocers)

6 oyster mushrooms

4 fresh shiitake mushrooms, stalks removed

2 tbsp shao hsing wine

2 tbsp palm sugar

2 tbsp light soy sauce

4 tbsp oyster sauce

¼ cup chicken stock

300g fresh rice noodle sheets, cut into 2cm wide strips

½ cup Chinese broccoli leaves (gai lan)

2 spring onions, cut into 3cm lengths

¼ tsp sesame oil

¼ cup sweet Thai basil leaves

pinch ground white pepper


1. Heat the oil in a wok until just smoking. Add the ginger and garlic and fry until fragrant. Add the beef slices and stir-fry for one minute, then add the black beans, oyster and shiitake mushrooms, shao hsing, palm sugar, soy and oyster sauces and the chicken stock. Stir-fry for one minute, then add the rice noodles, broccoli leaves and shallot and cook for a further minute.

2. Finally, add the sesame oil and remove from the heat.

3. To serve, spoon onto the centre of a large bowl or platter, then sprinkle over the basil leaves and pepper.

Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.

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