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Shredded beef stir-fry with kale & black bean sauce
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• Uses quality prime British beef • With British seasonal kale • Quick and easy
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.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in January 2012.