Beef in Black Bean Sauce

Serves 4


Ingredients:

2 tbsp canned black beans
1 medium onion
1 small red pepper (capsicum)
1 small green pepper (capsicum)
2 tsp cornflour
½ cup (125ml) beef stock
2 tsp soy sauce
1 tsp sugar
2 tbsp oil
1 tsp finely crushed garlic
¼ tsp ground black pepper
400g rump or fillet steak, finely sliced


Method:

• Rinse the black beans in several changes of water; drain and mash them. Cut the onion into wedges. Halve the peppers, discard seeds and cut them into small pieces. Dissolve the cornflour in the stock, add the soy sauce and sugar.


• Heat 1 tablespoon of the oil in a wok, swirling gently to coat. Add the garlic, black pepper, onion and red and green pepper and stir-fry over high heat for 1 minute; remove from the wok.


• Add the remaining oil to the wok, swirling gently to coat the base and sides. Add the beef and stir-fry over high heat for 2 minutes, until it changes colour. Add the black beans, cornflour mixture and vegetables. Stir until the sauce boils and thickens. Serve with rice.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kj (235 cal)