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  1. Heat a wok until smoking hot.
  2. Add 1tbsp of the oil and the beef and stir fry for 2 minutes, until browned but still pink.
  3. Tip out of the wok into a sieve placed over a bowl.
  4. Return the wok to the heat and add the remaining oil and the cabbage and stir fry for 1 minute.
  5. Add the garlic, ginger and chilli and cook for a further 1 minute.
  6. Add the black bean sauce and beef stock, stir well and simmer for a minute.
  7. Return the beef to the pan and heat through.
  8. Serve immediately.