Photo of Beef and black bean stir-fry by WW

Beef and black bean stir-fry

5
5
5
SmartPoints® value per serving
Total Time
3 hr 30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

lean beef rump steak

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 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.

Notes

SERVING SUGGESTION: Steamed or boiled brown rice.

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