Save to your scrapbook
Stir-fried black bean beef
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g lean beef steak, cut into 1cm wide strips
1 red onion, thinly sliced
1 green pepper, seeded and sliced
1 tsp toasted sesame oil
1 tsp vegetable oil
200g pack Waitrose Baby Corn and Sugar Snap Peas
140g pouch Waitrose Asian Fusion Black Bean Sauce
1 tsp Cooks’ Ingredients
Dark Soya Sauce
2 tbsp coriander leaves
250g pouch Waitrose Microwaveable Egg Fried Rice, reheatedaccording to pack instructions, to serve
1. Place the beef in a large bowl with the red onion and pepper,
and drizzle with both oils. Toss well together.
2. Heat a large non-stick wok and stir-fry the beef mixture over a high heat for 4–5 minutes until the meat is nicely browned. Add the corn and sugar snap peas and cook for a further 2 minutes.
3. Stir in the black bean sauce, lower the heat and cook for 1–2 minutes until piping hot. Stir in the soy sauce and coriander leaves. Divide between plates and serve with the egg fried rice.
Add more texture and flavour to this dish by sprinkling chopped
raw cashew nuts over just before serving.
Typical values per serving:
This recipe was first published in January 2015.