Easy beef in black bean sauce

Nutrition and extra info

kcal297

fat12g

saturates3g

carbs15g

sugars10g

fibre4g

protein30g

salt1.38g

Ingredients

Method

2 x 250g rump steaks

1 tbsp cornflour

2 tbsp sesame oil

1 large white onion, cut into thin wedges

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

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

jin-jer

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

1-2 red chillies, finely chopped

5 tbsp black bean sauce

1 tbsp rice wine vinegar

2 tsp sugar

shuh-ga

Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

sticky rice, to serve

coriander leaves, to serve (optional)

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.