Stir-fried beef in black bean sauce

Stir-fried beef in black bean sauce
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Serve up this speedy beef stir-fry in just 20 minutes! It’s high in protein, bursting with crunchy veg and only requires one pan. For an extra boost of fibre, serve with brown rice if you like.

Prefer chicken to beef? Check out this fragrant lemongrass and coconut chicken stir-fry instead.

Nutrition: per serving

Calories
242kcals
Fat
10.2g (2.5g saturated)
Protein
25.8g
Carbohydrates
12.3g (6.8g sugars)
Fibre
4.3g
Salt
0.8g
Calories
242kcals
Fat
10.2g (2.5g saturated)
Protein
25.8g
Carbohydrates
12.3g (6.8g sugars)
Fibre
4.3g
Salt
0.8g

Ingredients

  • 2 x 200g rump or sirloin steaks
  • 1 tbsp seasoned cornflour
  • 2 tbsp sunflower oil
  • 1 sliced large onion
  • 1 sliced red pepper
  • 200g pack of tenderstem broccoli
  • 2 tbsp fermented black bean sauce (or use roughly 100ml regular black bean sauce)
  • 1 grated thumb-size chunk of fresh ginger
  • 2 crushed fat garlic cloves
  • 1 tbsp rice wine vinegar
  • 3 chopped spring onions
  • Finely chopped stalks from a large handful of fresh basil
  • Steamed rice and prawn crackers, to serve

Method

  1. Trim the steaks and cut into chunky strips, then toss in the cornflour. Heat 2 tbsp sunflower oil in a wok or large frying pan, then stir-fry the strips for 3-4 minutes until browned and caramelised all over. Put on a plate.
  2. Add a splash more oil to the wok, if needed, then stir-fry the onion and red pepper for 5 minutes. Add the tenderstem broccoli (cut any large spears in half), then fry for another 3 minutes. Add a splash of water if you think it needs it.
  3. Meanwhile, in a bowl, mix the fermented black bean sauce and 3 tbsp water (or use roughly 100ml regular black bean sauce), the fresh ginger, garlic, rice wine vinegar, spring onions and the finely chopped basil stalks.
  4. Add the fried steak back into the wok with the sauce mixture and seasoning, then stir-fry until heated through – add 2-3 tbsp water, if needed, to make it rich and saucy. Stir in the fresh basil leaves, then serve with steamed rice and prawn crackers, if you like.

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