Beef in black bean sauce with rice and greens
2 medium, thinly sliced
1 medium, thinly sliced
2 clove(s), thinly sliced
lean beef rump steak
480 g, fat trimmed, thinly sliced (buy 600g)
Cooked black beans
20 g, chopped
⅓ cup(s), (80ml)
- Combine stock, cornflour and kecap manis in a small bowl. Set aside until required.
- 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.
- 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.