Beef with black bean

Beef with black bean

Serves

4

Prep Time

15

Cook Time

8

Ingredients

500 g beef spips

1 tsp chopped ginger

2 tsp sesame oil

1 tbps oil

1 large red capsicum, sliced

2 sticks celery, thinly sliced

200 g snow peas

0.25 cup black bean sauce

steamed rice to serve

Method

  • Combine the beef sliips with ginger and sesame oil
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat the wok, add the tbsp oil and heat. Add the capsicum, celery and snow peas, and stir-fry for 2-3 minutes
  • Return the beef to the wok toss for 1 minute, add the back bean sauce and stir-fry to warm through. Serve with steamed rice

Tips

  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour
  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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