- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
For casual Fridays you can’t beat a simple, yet delicious stir-fry with tender crisp capsicum and a thick, sweet sauce.
Ingredients
- 2 teaspoons cornflour
- 2 tablespoons light soy sauce
- 2 tablespoons dry sherry
- 500g beef rump steak, thinly sliced diagonally
- 80ml (1/3 cup) Massel beef stock
- 60ml (1/4 cup) Ayam Black Bean Sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons peanut oil
- 1 brown onion, halved, thinly sliced
- 1 large green capsicum, halved, seeded, coarsely chopped
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, finely chopped
- Steamed white rice, to serve
- 2 shallots, trimmed, thinly sliced diagonally
Method
- Step 1Combine the cornflour, half the soy sauce and half the sherry in a bowl. Add the beef and stir to coat. Set aside for 10 minutes to marinate.
- Step 2Meanwhile, combine the stock, black bean sauce, sugar, sesame oil, and remaining soy sauce and sherry in a bowl.
- Step 3Heat 2 teaspoons peanut oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with 2 teaspoons of remaining peanut oil and remaining beef, reheating the wok between batches. Heat remaining peanut oil in wok. Stir-fry the onion and capsicum for 3 minutes or until tender. Add ginger and garlic. Stir-fry for 30 seconds or until aromatic. Add the beef and stock mixture. Stir-fry for 2 minutes or until sauce thickens. Divide the rice and stir-fry among serving bowls. Top with shallot.
- Low kilojoule
Nutrition
1910 kj
Energy
11g
Fat Total
3g
Saturated Fat
3g
Fibre
35g
Protein
51g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Chicken & broccoli stir-fry: Replace the beef with chicken breast fillets. Replace the black bean sauce with oyster sauce. Replace capsicum with broccoli, cut into florets.
Sweet chilli tofu stir-fry: Replace the beef with 350g firm tofu, cut into 2cm pieces. Replace the black bean sauce with sweet chilli sauce. Replace capsicum with 1 bunch asparagus, woody ends trimmed, cut into thirds.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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