Make weeknight cooking easy with this quick and tasty black bean beef stir-fry.
Ingredients
- 60ml (1/4 cup) peanut oil
- 2 cloves garlic, thinly sliced
- 4cm piece ginger, cut into thin strips
- 2 eschalots, thickly sliced
- 3 spring onions, trimmed, cut into 3cm lengths
- 5 x 100g beef minute steaks, thinly sliced
- 200g snow peas, trimmed
- 1 red banana chilli, (see note) seeded, thinly sliced
- 1 yellow banana chilli, (see note) seeded, thinly sliced
- 225g jar black bean sauce
- Roasted cashews, to serve
- Steamed white rice (optional), to serve
Method
- Step 1Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden.
- Step 2Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened.
- Step 3Add snow peas, banana chillies and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp. Season with salt and pepper.
- Step 4Divide among bowls. Scatter with cashews and serve with rice, if using.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1688 kj
Energy
23g
Fat Total
6g
Saturated Fat
5g
Fibre
31g
Protein
61mg
Cholesterol
1938.09mg
Sodium
11g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Tips: We used Lee Kum Kee Black Bean Sauce, available from supermarkets.
Banana chillies, also known as banana peppers, bullhorn peppers and bell peppers, are not hot, but sweet and juicy like capsicums.
They are available from selected supermarkets and greengrocers. For a variation, substitute lamb backstraps or pork schnitzels for the beef.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef
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