Beef and black bean stir-fry
lean beef rump steak
400 g, fat trimmed, thinly sliced (buy 500g)
1 tsp, finely grated
2 clove(s), crushed
black bean sauce
¼ cup(s), (60ml)
1 tbs, or canola
1 medium, thinly sliced
150 g, cut into 3cm lengths
1 bunch(es), cut into 3cm lengths
4 individual, sliced
¼ cup(s), leaves
- Place the ginger, garlic and oyster sauce in a bowl. Add the beef and turn to coat. Cover and place in the fridge for 3 hours to marinate.
- Combine the stock and black bean sauce in a small bowl.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry the beef, in 2 batches, for 2-3 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat. Add the remaining oil and heat for 30 seconds. Add the capsicum, beans, asparagus and half the shallot. Stir-fry for 3 minutes or until tender. Return the beef to the wok with the black bean mixture, and stir-fry for 2-3 minutes or until heated through. Serve the stir-fry topped with remaining shallot and coriander.