BEEF & BLACK BEAN STIR FRY
BEEF & BLACK BEAN SAUCE STIR FRY
2013-07-21 14:28:11
Love going out for Chinese or Thai? This easy stir fry is delicious and even tastier than dining out!
Prep Time
10 min
Cook Time
10 min
Total Time
30 min
Sauce Ingredients
- 1 tablespoon cornflour
- 2 tablespoon soy sauce
- 2 tablespoon black bean sauce
- 2 tablespoon hot chilli or sweet chilli sauce
- ½ cup chicken stock
- 1 tablespoon peanut or sesame oil
Ingredients
- 750g beef rump steak, trimmed, very thinly sliced
- 1 medium brown onion, cut into wedges
- 1 medium green or red capsicum, cut into 2cm pieces
- 1 garlic clove ~ crushed or 1 teaspoon minced garlic
- 2cm piece fresh ginger ~peeled & grated or 1 teaspoon minced ginger
- 1 cup mushrooms, sliced
- 1 cup shallots, cut into 5cm lengths
- Spinach
Instructions
- Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock and set aside.
- Heat a little oil in wok and fry the onion, shallots, garlic, ginger, spinach and capsicum.
- Stir-fry for 2-4 minutes or until softened, place into bowl and set aside.
- Add mushroom. Stir-fry for 2 minutes or until softened and add to vegetables bowl.
- Again on medium-high heat and add a little more oil.
- Cook the beef for 1 - 2 minutes or until browned.
- Add the vegetables and add the sauce mixture tossing.
- Stir-fry for 2 to 3 minutes or until sauce boils and thickens.
- Serve on rice or noodles.
Notes
- Use olive oil as a substitute.
- Can also add other vegetables ie; zucchini, eggplant, leek, celery etc
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