Photo of Beef in black bean sauce by WW

Beef in black bean sauce

11
11
11
SmartPoints® value per serving
Total Time
3 hr 30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

Lean beef rump steak

500 g, fat trimmed, thinly sliced

Black bean sauce

2 tbs

Beef stock

¼ cup(s), (60ml)

Peanut oil

1 tbs

Green 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, drained

140 g, (1 x 227g can)

Fresh Thin 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.