Easy beef in black bean sauce

2 of 5-a-day asian beef blackbean chinese easy iron quick stir fry vitamin c

N/A

Source

Ingredients

2 x 250g rump steaks

1 tbsp cornflour

2 tbsp sesame oil

1 large white onion, cut into thin wedges

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

2 fat garlic cloves, crushed

1 thumb-sized piece ginger, peeled and grated

1-2 red chillies, finely chopped

5 tbsp black bean sauce

1 tbsp rice wine vinegar

2 tsp sugar

sticky rice, to serve

coriander leaves, to serve (optional)

Method

Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.

Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.

Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.

Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.