Beef and black bean stir-fry
3
Points®
Total time: 3 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Thinly sliced beef steak is marinated in ginger, garlic and oyster sauce and stir-fried with heaps of vegies in a delicious black bean sauce
Ingredients
Beef rump steak, raw
400 g, fat trimmed, thinly sliced (buy 500g)
Fresh ginger
1 tsp, finely grated
Garlic
2 clove(s), crushed
Oyster sauce
2 tbs
Black bean sauce
2 tbs
Beef stock
¼ cup(s), (60ml)
Sunflower oil
1 tbs, or canola
Red capsicum
1 medium, thinly sliced
Green string beans
150 g, cut into 3cm lengths
Asparagus
1 bunch(es), cut into 3cm lengths
Green shallot(s)
4 individual, sliced
Fresh coriander
¼ cup(s), leaves
Instructions
1
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.
2
Combine the stock and black bean sauce in a small bowl.
3
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.
4
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.
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