Beef and black bean stir-fry with baby corn
Have dinner on the table in under 30 minutes with this stir fry.
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2 tbs Woolworths Select soy sauce
3 tsp Homebrand cornflour
500g MSA Australian beef rump steak, cut into strips
3 tbs Woolworths Select peanut oil or rice bran oil
1 large brown onion, sliced thinly
1 red capsicum, sliced thickly into long wedges
1 yellow capsicum, sliced thickly into long wedges
3cm piece ginger, peeled and coarsely grated
1 garlic clove, finely chopped
2 x 125g punnets fresh baby corn, halved
1 tbs sesame seeds, toasted
1/3 cup black bean sauce
2 spring onion shallots, thinly sliced
1 cup Woolworths sprouts bean shoots
Steamed long grain white rice, to serve
Combine soy and cornflour in a small bowl. Mix well. Add beef, toss to coat.
Heat a large wok over high heat, add 1 tablespoon of the oil and half the beef. Stir-fry for 1 minute or until beef is browned, transfer to a plate. Repeat with oil, and beef.
Heat remaining 1 tablespoon of oil in the same wok over high heat. Add onion and capsicums Stir-fry for 1 minute. Add ginger, garlic, corn and sesame seeds. Stir-fry for 1 minute. Return beef to pan with black bean
sauce, stir-fry for 1 minute or until coated and thick.
Spoon among serving bowls topped with spring onion and bean shoots with rice to the side.
This recipe was brought to you by Woolworths.