BEEF & BLACK BEAN STIR FRY Serves 4
2 tsp cornflour
1 tbsp light soy sauce
1 tbsp black bean sauce
2 tsp sambal oelek
2 tbsp kecap manis
¼ cup chicken stock (used beef)
1 ½ tbsp peanut oil
750g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 capsicum, cut into 2cm pieces, I used a combo of green & red
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
100g cup mushrooms, sliced, I used a combo of shiitake and Swiss brown
3 spring onions, cut into 5cm lengths
rice to serve
Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce, kecap manis and stock.
Heat a wok over medium-high heat. Add about 2 tsp oil. Swirl to coat. Cook beef, in small batches, for 1 to 2 mins or until browned. Transfer to a bowl.
Heat remaining oil in wok. Add brown onion. Stir-fry for 2 mins or until softened.
Add capsicum, and stir fry about 2 mins.
Add garlic and ginger, cook until capsicum is just tender.
Add mushrooms. Stir-fry for 2 mins or until softened.
Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 mins or until sauce boils and thickens.
Add springs onions, toss to combine. Serve.
