- 1:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
We barbecued ingredients in this Chinese clasic to give the flavour a twist. Keeping the steak whole also adds another dimension.
Ingredients
- 600g beef rump steak, trimmed
- 1/2 cup black bean sauce
- 2 red capsicums, thickly sliced
- 1 large red onion, cut into wedges
- 150g snow peas, trimmed
- 450g packet thin hokkien noodles
Method
- Step 1Place beef in a shallow glass or ceramic dish. Add sauce. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
- Step 2Preheat a barbecue plate or chargrill over medium heat. Cook capsicum and onion for 5 minutes or until tender. Transfer to a bowl. Cover to keep warm. Add beef to grill. Cook for 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
- Step 3Meanwhile, place snow peas and noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until noodles are tender. Drain. Separate noodles with a fork. Add capsicum and onion. Season with salt and pepper. Toss to combine. Serve beef with noodle mixture.
- High protein
- Low carb
- Low fat
- Low kilojoule
Nutrition
1703 kj
Energy
8.9g
Fat Total
3.4g
Saturated Fat
4.9g
Fibre
39.5g
Protein
94mg
Cholesterol
1641mg
Sodium
40g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0
