Whip up dinner in a flash with this classic beef in black bean sauce. Makes for great leftovers too.
Ingredients
- 2 teaspoons cornflour
- 1 tablespoon soy sauce
- 1 tablespoon black bean sauce
- 1 tablespoon hot chilli sauce
- 1/4 cup Massel chicken style liquid stock
- 1 1/2 tablespoons peanut oil
- 750g beef rump steak, trimmed, very thinly sliced
- 1 medium brown onion, cut into wedges
- 1 medium green capsicum, cut into 2cm pieces
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, grated
- 100g cup mushrooms, sliced
- 3 green onions, cut into 5cm lengths
Method
- Step 1Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.
- Step 2Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
- Step 3Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.
- Step 4Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1464 kj
Energy
18g
Fat Total
5g
Saturated Fat
2g
Fibre
40g
Protein
117mg
Cholesterol
792.27mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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