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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
