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Beef and black bean stir-fry

by wiki
10 April, 2019
in Dinner
0
Beef and black bean stir-fry
Beef and black bean stir-fry
  • 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 1
    Combine 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 2
    Heat 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 3
    Add 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

0
Tags: beef
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