Beef & peppers with black bean sauce

Name: Beef & peppers with black bean sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 230 g packs Essential British Beef Rump Steak; 1 pack/s Essential Mixed Peppers; 1 onion; 1 tbsp vegetable oil; 2 cm piece ginger, peeled and grated; 2 clove/s garlic, crushed; 220 g bottle black bean sauce; Jasmine rice, cooked, to serve; Green pak choi, to serve

Alison Oakervee's recipe is a classic made quicker with ready-made sauce. Chopping veg to the same size ensures a similar cooking time. Follow Alison on Instagram.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 230g packs Essential British Beef Rump Steak
1 pack/s Essential Mixed Peppers
1 onion
1 tbsp vegetable oil
2 cm piece ginger, peeled and grated
2 clove/s garlic, crushed
220g bottle black bean sauce
Jasmine rice, cooked, to serve
Green pak choi, to serve

Remove any fat from the steaks, then thinly slice across the grain. Set aside on a plate. Deseed the peppers, cut into quarters, then cut each quarter into four pieces. Cut the onion into chunks about the same size as the peppers.
Heat a large frying pan or wok over a high heat, then add the oil, ginger and garlic. Cook for 30 seconds, then add the beef. Stir fry for 2-3 minutes, until browned all over.
Add the onion and peppers and stir fry for 6-8 minutes more, until the onion starts to colour and the vegetables begin to soften, but still retain some crunch.
Pour in the black bean sauce and stir to thoroughly coat the beef and vegetables. Serve with the rice and wilted pak choi on the side.

Cook’s tip

For a vegan option, use a 450g pack of firm tofu, sliced into short, thick strips. Sear with the ginger and garlic until golden, then lift onto a plate while you cook the vegetables. Add it back when you add the sauce.

Typical values per serving (excluding rice or pak choi) when made using specific products in recipe