Beef in black bean sauce
9
Points®
Total time: 3 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You'll throw away the takeaway menus when you realise how easy (and delicious) it is to create this classic Chinese meal in your own kitchen.
Ingredients
Fresh ginger
1 tbs, grated
Garlic
2 clove(s), crushed
Oyster sauce
2 tbs
Sesame oil
1 tsp
Beef rump steak, raw
500 g, fat trimmed, thinly sliced
Black bean sauce
2 tbs
Beef stock
¼ cup(s), (60ml)
Peanut oil
1 tbs
Green string beans
150 g, snake, cut into 4cm lengths, (1 bunch)
Red capsicum
2 medium, cut into 2cm pieces
Baby corn
125 g, halved
Canned bamboo shoots, rinsed and drained
140 g, (1 x 227g can)
Fresh hokkien noodles
450 g
Green shallot(s)
1 individual, thinly sliced
Instructions
1
Place ginger, garlic, oyster sauce and sesame oil in a large glass or ceramic bowl. Add beef and turn to coat. Cover and refrigerate for 3 hours
2
Place black bean sauce and stock in a small bowl. Stir to combine.
3
Heat a wok over high heat. Add half the peanut oil and heat for 30 seconds. Stir-fry capsicum, beans, corn and bamboo for 4–5 minutes or until just tender. Transfer to a bowl and cover to keep warm.
4
Reheat wok over high heat. Add remaining peanut oil and heat for 30 seconds. Stir-fry beef, in batches, for 2–3 minutes or until browned. Add capsicum mixture, black bean mixture and noodles and stir-fry for 2–3 minutes or until heated through. Serve stir-fry sprinkled with shallots.
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