Beef Stir Fry with Black Bean Sauce
Super Simple Beef Stir Fry with Noodles
Whip up dinner in a flash with this classic Black Bean Beef Stir Fry. Using simple ingredients, this delicious noodle recipe will be ready and served in no time, quicker than ordering a takeaway! Makes for great leftovers too.
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500g Quality Mark beef rump steak
For a lamb version, cut 500g lean lamb, such as rump, topside, leg of lamb steaks, or lamb fillets into thin strips and cook as above
2 tbsp soy sauce
2 tsp olive oil
2 celery stalks
2-3 cloves garlic cloves
crushed and chopped
150g field mushrooms
100g snow peas
2 tbsp black bean sauce
To Stir Fry
Cut the beef across the grain into thin strips. Mix with 1 tablespoon dark soy sauce and a seasoning of pepper. Cover and set aside for 5-10 minutes.
Heat a dash of oil in a large wok or frying pan. Over a high heat stir-fry the beef in two or three batches, until just browned. Remove the beef as it browns. Do not overcook.
Reduce the heat, stir-fry the onion for a few minutes than add the celery and then garlic, mushrooms, snow peas and beef with the remaining soy sauce and black bean and garlic sauce. Stir or toss well until very hot.
Serve immediately with rice or noodles.
Nutrition Information per Serving (385g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)