Beef in black bean sauce
1 tbs, grated
2 clove(s), crushed
lean beef rump steak
500 g, fat trimmed, thinly sliced
black bean sauce
¼ cup(s), (60ml)
150 g, snake, cut into 4cm lengths, (1 bunch)
2 medium, cut into 2cm pieces
125 g, halved
canned bamboo shoots, rinsed, drained
140 g, (1 x 227g can)
Chinese Restaurant Hokkien Mee Noodles
1 individual, thinly sliced
- 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
- Place black bean sauce and stock in a small bowl. Stir to combine.
- 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.
- 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.