Chinese chilli bean paste adds a little heat to this dish of tender beef and crunchy vegies.
Ingredients
- 1 1/2 tablespoons chilli bean paste
- 2 tablespoons dry sherry
- 2 teaspoons caster sugar
- 1 teaspoon cornflour
- 2 teaspoons peanut oil
- 500g beef rump steak, thinly sliced across the grain
- 1 white onion, halved, cut into thin wedges
- 250g green beans, topped, halved diagonally
- 3 celery sticks, thinly sliced diagonally
- 1/3 cup chopped fresh coriander
- Steamed white rice, to serve
Method
- Step 1Combine the chilli bean paste, sherry, sugar and cornflour in a small bowl. Stir until the sugar dissolves and the mixture is smooth.
- Step 2Heat half of the oil in a wok or large non-stick frying pan over high heat. Add half of the beef and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with the remaining beef.
- Step 3Heat the remaining oil in the wok over high heat. Add the onion, beans and celery. Stir-fry for 5 minutes or until the beans are bright green and tender crisp. Add the beef and chilli bean paste mixture and stir-fry for 1-2 minutes or until heated through. Remove from heat. Stir in the coriander. Divide the rice and stir-fry among serving bowls to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
Nutrition
945 kj
Energy
6g
Fat Total
1.5g
Saturated Fat
3.5g
Fibre
32g
Protein
8g
Carbs (total)
Notes
((( Variations: ))) Chicken & baby corn stir-fry: Replace beef with chicken breast fillets. Replace celery with 115g pkt baby corn, halved lengthways. Replace coriander with Thai basil. Hoisin lamb & broccolini stir-fry: Replace the chilli bean paste with hoisin sauce. Replace beef with lamb eye of loin (backstraps). Replace celery with 1 bunch broccolini, cut into long florets. Beef & bean stir-fry: Omit the chilli bean paste, dry sherry, sugar and cornflour. Add 2 tbs kecap manis in step 3.
- Author: Chissy Freer
- Image credit: John Paul Urizar
- Publication: Australian Good Taste