Beef in black bean sauce with rice and greens
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A modern, fresh and more flavoursome taste of a Chinese classic with sides of steamed greens and white rice provides the perfect palette balance
Ingredients
Red capsicum
2 medium, thinly sliced
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Beef rump steak, raw
480 g, fat trimmed, thinly sliced (buy 600g)
Cooked black beans
20 g, chopped
Chicken stock
⅓ cup(s), (80ml)
Cornflour
2 tsp
Kecap manis
2 tbs
Peanut oil
1 tbs
Instructions
1
Combine stock, cornflour and kecap manis in a small bowl. Set aside until required.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the beef for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
3
Add capsicum and onion to wok and stir-fry for 2–3 minutes or until softened. Add garlic and black beans and stir-fry for 30 seconds. Return beef to wok with stock mixture. Stir-fry for 1–2 minutes or until sauce has thickened. Serve.
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