- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Cook beef in small batches so wok maintains a high temperature and the outside of the beef seals.
Ingredients
- 1/3 cup Ayam black bean sauce
- 2 tablespoons shao hsing (Chinese cooking wine)
- 2 garlic cloves, crushed
- 500g beef rump steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 brown onion, cut into thin wedges
- 200g snow peas, trimmed
- 1 red capsicum, thinly sliced
- steamed jasmine rice, to serve
Method
- Step 1Combine black bean sauce, shao hsing wine and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add snow peas and capsicum. Stir-fry for 2 minutes or until tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1172 kj
Energy
13g
Fat Total
3g
Saturated Fat
3g
Fibre
28g
Protein
79mg
Cholesterol
953.55mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could replace beef with 500g sliced pork leg, lamb leg steaks or 500g mixed mushrooms.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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