Beef Stirfry with Black Bean Sauce
Super Simple Beef Stirfry with Noodles
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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
1 peeled and sliced onion
2 thinly sliced celery stalks
3 tsp crushed garlic cloves
150g sliced field mushroom
100g finely sliced snow peas
Be sure to serve this with plenty of colourful seasonal vegetables for a complete nutritious dish, which is quick and easy.
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)