Don’t worry about heading out for takeaway, if you are craving delicious Asian food, you can whip up this quick and tasty Beef in Black Bean Stir Fry for a fraction of the cost!
Beef and Black Bean Stir Fry
Course: DinnerCuisine: AsianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 tsp Cornflour
2 tsp Light soy sauce
2 tsp Dry sherry
500 gram Beef rump steak-thinly sliced diagonally
0.33 cup Chicken stock -salt-reduced
0.25 cup Black Bean Sauce
2 tsp Caster sugar
0.5 tsp Sesame oil
1.5 tbsp Peanut oil
1 Brown onion-halved, thinly sliced
1 green Capsicum-halved, seeded, coarsely chopped
2 tsp fresh Ginger-finely grated
2 Garlic cloves -finely chopped
Directions
- Combine the cornflour, half the soy sauce and half the sherry in a bowl.
- Add the beef and stir to coat. Set aside for 10 minutes to marinate.
- Combine the stock, black bean sauce, sugar, sesame oil, and remaining soy sauce and sherry in a bowl.
- Heat 2 teaspoons peanut oil in a wok over high heat until just smoking.
- Stir-fry half the beef for 2 minutes or until browned.
- Transfer to a plate.
- Repeat with 2 teaspoons of remaining peanut oil and remaining beef, reheating the wok between batches.
- Heat remaining peanut oil in wok.
- Stir-fry the onion and capsicum for 3 minutes or until tender.
- Add ginger and garlic. Stir-fry for 30 seconds or until aromatic.
- Add the beef and stock mixture. Stir-fry for 2 minutes or until sauce thickens.
Notes
- Beef and Black Bean Stir Fry is not suitable to freeze.
- It can be served with steamed white rice or egg noodles and sliced spring onions as a garnish.
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