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Shredded beef stir-fry with kale and black bean sauce
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4 Thin-Cut Aberdeen Angus Beef Sirloin Steaks
1 tsp sesame oil
2 tsp rice wine
1 tbsp soy sauce
1 tbsp cornflour
2 tbsp sunflower oil
1 red onion, finely sliced
2 cloves garlic, finely chopped
small piece root ginger, peeled and chopped
200g Waitrose curly kale
¼ tsp crushed chillies
4 tbsp Cooks’ Ingredients Black Bean Sauce
1. Remove any fat from the steaks and place in the freezer for 20 minutes to make them easier to slice then cut into thin shreds against the grain. Mix the sesame oil, rice wine, soy sauce and cornflour in a shallow dish and add the shredded steak. Mix well and leave to marinate for 10 minutes.
2. Heat half the oil in a frying pan or wok. Add the beef and stir-fry for about 3 minutes until browned. Remove with a slotted spoon and keep warm.
3. Wipe the pan and add the remaining oil. Heat through then add the onion, garlic and ginger. Fry for a minute then add the kale and chillies and stir-fry for 2-3 minutes until wilted. Return the beef to the pan and add the black bean sauce. Fry together for a minute then serve with boiled rice.
The ideal wine here is a smooth and fruity red such as the Fairhills Shiraz/Pinotage 2010 Western Cape, South Africa.
Waitrose Aberdeen Angus beef is raised on British farms to high standards of animal welfare. These steaks come individually wrapped so you can easily store them until needed.
Typical values per serving:
This recipe was first published in September 2011.