zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Beef and Black Bean Stir-fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Beef and Black Bean Stir-fry

    Celebrate Chinese New Year on 22 January with this quick supper dish using Amoy noodles and stir-fry sauce. Just add beef, pork, poultry or shellfish and fresh ready-prepared stir-fry vegetables. And for a starter, why not serve Waitrose 8 Prawn Toasts. See Winter Seasons for more ways to make the new year special.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 3 tbsp Waitrose Toasted Sesame Oil
    • 50g fresh root ginger, peeled and thinly sliced
    • 2 cloves garlic, finely sliced
    • 2 x 150g pack Amoy Straight to Wok Fine Thread Noodles
    • 300g bag Eastern Inspirations Oriental Vegetable Stir Fry
    • 300g British or Hereford rump steak, thinly sliced
    • 4 salad onions, thickly sliced
    • 150g sachet Amoy Aromatic Black Bean Stir-Fry Sauce

    Method

    1. Heat 2 tablespoons of oil in a large wok or non-stick frying pan. Add the ginger and garlic and stir-fry over a medium heat for 1-2 minutes or until just beginning to colour (do not allow them to brown too much).
    2. Add the noodles and toss together for 1 minute, tip in the vegetables and stir-fry for 2-3 minutes until they are wilted, but still crunchy. Divide between four plates or bowls and keep warm.
    3. Heat the remaining oil in the wok. Add the steak pieces and salad onions and stir-fry over a high heat for 1-2 minutes or until the meat is well browned and cooked to your liking. Reduce the heat.
    4. Pour the black bean sauce over the top and add 5 tablespoons of cold water. Toss together for 1 minute until the beef is well coated and the sauce is hot. Spoon over the vegetables and noodles and serve immediately, garnished with coriander leaves and chopped red chilli.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Cook's Tip
    A good stir-fry needs to be cooked quickly over a very high heat. Have your ingredients all ready prepared and the serving dishes warming before you start to cook.

    Note
    Wash hands, equipment and work surfaces thoroughly after handling raw meat.

    Comments

    Average user rating

    3 stars