- 450g beef stir-fry strips, such as sirloin, striploin, fillet or topside of beef
- 1 teasp. cornflour
- 2 tablesp. dark soy sauce
- 2 teasp. sesame oil
- 1 teasp. dry sherry
- 2 tablesp. sunflower oil
- 1 red and 1 yellow pepper, cored, deseeded, and cut into strips
- 4 spring onions, trimmed and thinly sliced
- 100g shitake mushrooms, sliced
- 1 tablesp. freshly grated root ginger
- 1 pak choy, cut on the diagonal into 4cm strips
- 2-3 tablesp. black bean sauce (from sachet or jar)
- salt and freshly ground black pepper
Bookmark Recipe
Sizzling Beef with Stir-Fried Vegetables and Black Bean Sauce
4 people
30 min
Nutrition per serving
-
kcal429kcal
-
protein38g
-
iron3.8mg
-
carbs33g
Ingredients
Main
- 450g beef stir-fry strips, such as sirloin, striploin, fillet or topside of beef
- 1 teasp. cornflour
- 2 tablesp. dark soy sauce
- 2 teasp. sesame oil
- 1 teasp. dry sherry
- 2 tablesp. sunflower oil
- 1 red and 1 yellow pepper, cored, deseeded, and cut into strips
- 4 spring onions, trimmed and thinly sliced
- 100g shitake mushrooms, sliced
- 1 tablesp. freshly grated root ginger
- 1 pak choy, cut on the diagonal into 4cm strips
- 2-3 tablesp. black bean sauce (from sachet or jar)
- salt and freshly ground black pepper
Method
Copy TextPlace the cornflour in a bowl then stir in the soy sauce, sesame oil and sherry, until smooth. Add the beef stir-fry strips, stirring to combine and set aside for 10 minutes, or up to 24 hours in the fridge covered with clingfilm.
Heat a wok over a high heat until smoking hot and then add half of the oil and swirl up the sides. Add in half the marinated beef stir-fry strips and cook for 2-3 minutes until just tender and lightly golden. Tip on to a plate and keep warm. Repeat with the remaining beef strips.
Quickly wipe out the wok with kitchen paper and add the rest of the oil. add the peppers and stir-fry for 1-2 minutes. Reserve a tablespoon of the scallions to garnish then add the balance to the wok along with the mushrooms, pak choy and ginger. Then sprinkle over a tablespoon of water and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender.
Add the beef back in and stir in the black bean sauce. Once it is heated through, season to taste. Serve on warmed plates with the fine egg noodles and sprinkle on the reserved scallions.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the cornflour in a bowl then stir in the soy sauce, sesame oil and sherry, until smooth. Add the beef stir-fry strips, stirring to combine and set aside for 10 minutes, or up to 24 hours in the fridge covered with clingfilm.
Heat a wok over a high heat until smoking hot and then add half of the oil and swirl up the sides. Add in half the marinated beef stir-fry strips and cook for 2-3 minutes until just tender and lightly golden. Tip on to a plate and keep warm. Repeat with the remaining beef strips.
Quickly wipe out the wok with kitchen paper and add the rest of the oil. add the peppers and stir-fry for 1-2 minutes. Reserve a tablespoon of the scallions to garnish then add the balance to the wok along with the mushrooms, pak choy and ginger. Then sprinkle over a tablespoon of water and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender.
Add the beef back in and stir in the black bean sauce. Once it is heated through, season to taste. Serve on warmed plates with the fine egg noodles and sprinkle on the reserved scallions.
Serving Suggestions
Serve with fried egg noodles.
